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Wurzel Of Highbridge

I Need A Garlic Bread

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Just saying.

Gilroy Garlic Bread

3/4 cup butter -- (1 1/2 sticks) room temp

3/4 cup freshly grated Parmesan cheese (about 3

ounces)

6 tablespoons mayonnaise

3 large garlic cloves -- minced

2 tablespoons chopped fresh parsley

1/4 teaspoon dried oregano -- (generous) crumbled

1 1 pound loaf French bread -- halved lengthwise

Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.)

Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.)

Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread.

Preheat broiler. Broil cut side up until golden brown, about 2 minutes.

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Made garlic mushrooms instead using the Philadelphia sauce, couldn't be bothered making the base. Goes nice with the Merlot :)

Would it be too much of a good thing to have a piece of garlic bread with your garlic mushrooms?

Good thing I've eaten, or you'd've made me hungry with that.

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Made garlic mushrooms instead using the Philadelphia sauce, couldn't be bothered making the base. Goes nice with the Merlot :)

Someone's had a nice evening :)

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Made garlic mushrooms instead

Mushrooms are odd things. We never had them much in my family, but I have dabbled in tha past, but they often seemed a bit dull. I gradually learned that they get tastier if you really frazzle them to a nice golden brown, but most restaurants seem to serve them grey. Anyway, I looked at a few youtube vids recently, and everyone was frazzling them. So do you frazzle them or make them limp and grey?

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Mushrooms are odd things. We never had them much in my family, but I have dabbled in tha past, but they often seemed a bit dull. I gradually learned that they get tastier if you really frazzle them to a nice golden brown, but most restaurants seem to serve them grey. Anyway, I looked at a few youtube vids recently, and everyone was frazzling them. So do you frazzle them or make them limp and grey?

It's basically caramelizing them like you do with onions. If you bung some of this in then they taste like they came from the Chinese.

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