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FortKnox's Journal: Recipe Entry: Simple Buttery 'shrooms 20

Journal by FortKnox
Made this yesterday as a sidedish to some nice NY Strips.

Note: If you want to make good stuff with mushrooms, always get fresh mushrooms (not in water or any other fluid), and do not wash them in water. Mushrooms absorb really well and really fast. We want to use that absorbality (is that a word?). So, when you get mushrooms, and you want to clean them, brush them lightly with a damp cloth.
  • Ingredients:
  • Saucepan (small)
  • About a tablespoon of olive oil.
  • About a tablespoon of butter or margerine
  • Garlic Salt
  • Handfull of regular fresh mushrooms (Generic white mushrooms. Basically the kind you get in the produce department of the grocery store that are marked "mushrooms" without the type). You can even get them pre-cut it you'd like.
  1. Put oil in the pan, and turn up the heat to about medium. Add butter, and let it melt.
  2. Slice your mushrooms. There are two ways to do this. I prefer to slice them thinly, so the entire mushroom absorbs the flavor, but I have made them where I cut them into thicker slices, so it absorbs the flavor, but remains firm in the center (do both the first time and you can decide which you prefer).
  3. Add mushroom slices to the pan, and stir them around a bit. There isn't a lot of fluid in the saucepan, so don't worry about covering them with the butter-oil sauce.
  4. After a few minutes, the mushrooms (because of the oil) will add more fluid to the pan, so stir them around and try to coat them.
  5. Once they are all easily coated, wait until they become less firm, and add a shake of garlic salt (to taste) to the mushrooms. Its important to wait until they are slightly flimsy.
  6. Keep under heat until they turn into the consistency you like (from when I put the mushrooms on, I only cook for like 6-8 minutes, add the garlic salt, and cook an additional minute or two).
  7. Serve mushrooms and sauce together in a small bowl. Do not drain!

Olive oil really holds the butter flavor well, and the mushrooms really absorb the flavor, so the end product tastes like super-buttery mushrooms, when all you used was about a tbsp of margerine. Its a perfect sidedish with steak, or just as a snack (takes less than 10 minutes to cook).

If you guys have tried making any of my dishes, please tell me, good or bad. I want to know how it went :-)

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Recipe Entry: Simple Buttery 'shrooms

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  • I'm not sure if it was you or technolust who posted the recipe a while back for chicken casserole made with stuffing, but I made that and it was wonderful. I'll have the try this shroom recipe sometime. one question. what are "regular" mushrooms? portobella? shitake?
    --
    • Whoops... I'll edit the entry. Should be your run-of-the-mill portobello mushroom. The white ones you get in the produce section that just say "mushroom" without a specific type are fine ;-)
      I haven't tried it with any other type of mushroom, so if you experiment, tell me how it turns out.
  • Add parsley with the garlic salt (or use real garlic and then later salt before serving) for the extra hint of freshness.
  • Don't forget to rinse the mushrooms before using. This is important not only because it cleans them but because the mushrooms will absorb some of the water so that they do not fully absorb the butter and oil, either resulting in scorching since the mushrooms will be 'dry' in the pan, or in too much fat if you add enough oil and butter to completely saturate the mushrooms and leave oil in the pan.

  • by Liora (565268)
    I have made your pasta, based upon the recipe you posted a while back and it is wonderful. BTW, that was me who sent you an email yesterday.
  • Seriously man, where's the wine? Actually, except for pizza and the occasional marinara, I despise mushrooms, so have no idea how it does with mushrooms. (Have you noticed the wine theme in my cooking yet? Everything gets at least a splash.)

    But anyway, everyone knows that properly fried onions are the correct topping for a steak.

  • As gmhowell pointed out, wine is a great addition. I've been known to make a version of your dish where once the mushrooms are browning I add white wine (or even marsala) and then a bit of whole wheat pastry flour and just-grated parmesan. Stir it up and put over pasta.
    mmmmmmmmmm!
    My only quibble is that I've had much better luck by using freshly minced garlic put in the oil first and allowed to brown on a *low* flame for a few minutes before adding the mushrooms. Of course, the truly decadent version is with little bits of crumbled Italian sausage put in with the garlic. Not much at all, maybe a tablespoon for three servings. Or the "inauthentic" version with Jaeger, the german bar sausages that are used in german potato salad. (You can find them in a good deli because they're square in cross-section and about the size of a cigar.)
    A few other thoughts. First of all, I've actually had great luck with truly scary kosher wine for stuff like this. I used to buy some positively weapons-grade stuff called Shapiro's. Put in a glass it was enough to end friendships, but for white sauces it was amazing. Secondly, while I strongly agree that fresh is better, for those of us who are broke and/or prone to not getting more then twenty feet from the keyboard for days at a time (that's me), good dried shitakes soaked for a few days (leaving 'em in a pot in the fridge does just fine) and boiled for a few hours makes for very tasty 'shrooms (then add butter, etc.) and the resulting "tea" (i.e. the water they soaked in) is wonderful.
    Damn. Good thing I just ate.
    Rustin
  • I did this a few weeks ago but used Rosmary instead of garlic, it was wonderful on my steak. Nothing against the garlic mushrooms, but I wanted to try something different. Some fresh asperegus and red potatoes completed a wonderful meal.

You can measure a programmer's perspective by noting his attitude on the continuing viability of FORTRAN. -- Alan Perlis

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