Last week when A. was out of town, I used about 5 mushrooms in a personal-sized dish of baked eggs. So, I had about 6 ounces of an 8 ounce container of mushrooms left. As I planned my meals for the week, I remembered this recipe that I ran across: Steakhouse Sauteed Mushrooms from one of my favorite food blogs, Plain Chicken. Since I had such a small amount of mushrooms, I improvised. As far as amounts and proportions I just totally guessed, but my mixture was heavily inspired by the recipe. Oh. My. Goodness. Were those mushrooms ever good! They were absolutely buttery and salty and rich. I knew mushrooms gave off a lot of water as they cooked, but I had no idea about their propensity to absorb! Whether you follow the recipe exactly or not, this is a great idea of what to do with mushrooms. I ate them as a side with a turkey burger, but they’d be delicious with a steak (as suggested) or really with anything!
Steakhouse Sautéed Mushrooms
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3 Tablespoons butter
1 pound fresh mushrooms, sliced (I used just regular button mushrooms.)
1 Tbsp dried minced onion (I didn't have this on hand, so I sprinkled on some onion powder.)
1/4 cup dry white wine (I used cooking wine, which has salt, so I skipped the added salt.)
1/4 tsp salt
1/4 tsp pepper
1 clove garlic, pressed (I was feeling lazy, so I didn't add garlic at all.)
2 tsp Worcestershire sauce
Melt butter in large skillet. Add mushrooms and sauté for a few minutes, until mushrooms start to soften. Stir in remaining ingredients and cook uncovered over low heat for 30 minutes or until mushrooms are tender (I was hungry, so I didn't wait nearly 30 minutes!).
Recipe credit to Plain Chicken at http://www.plainchicken.com; commentary in blue my own.
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