1/2 cup fresh mushrooms, cleaned and chopped
1/4 cup wine vinegar
3 large cloves garlic, minced
1/2 cup butter
2 tablespoons anchovy paste
1 cup heavy cream
crusty Italian or French bread

Marinate the chopped mushrooms in wine vinegar for 1/2 hour before using.

Peel and crush garlic cloves, then saute in butter until the garlic is slightly toasted but not browned. Stir in anchovy paste (a few crushed canned anchovies may be used to make the paste). Stir in cream.

Drain the mushrooms on paper towels and add to the butter. Serve hot, in small individual bowls (warm the bowls in the oven), accompanied by crusty bread which has been cut into 1 inch diagonally cut slices, brushed with butter and toasted or grilled lightly (a panini press works well).

Submitted by: Belle