RECIPE: Rec: Michael's Best Button Mushrooms posted by Pat-NoCal...really delicious. We had them with

RECIPE:
C

curious1

Well-known member
grilled steak and gorgonzola-stuffed potatoes last night.

Michael's Best Button Mushrooms

6 tablespoons extra-virgin olive oil

1 1/2 pounds whole small button mushrooms, wiped clean

3 tablespoons butter

Gray sea salt

1 tablespoon minced garlic

1 1/2 teaspoons fresh thyme leaves, chopped

2 tablespoons lemon juice

1/2 cup white wine

1 tablespoon chopped parsley leaves

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

Add the butter. Cook and toss for 5 minutes, until beautifully browned.

Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately.

Source: Michael Chiarello
 
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Looks tasty, Curious and Pat! I just love mushrooms. I have

coarse sea salt and Fleur de Sel. Which one do you think I should sub for the grey?

Yes, I'd like to know about the gorgonzola potatoes as well.

 
I don't think it's necessary to use

a pricey fleur de sel, sea salt is just fine. My kitchen staple salt is Diamond Crystal Kosher salt. Use it for everything (highly used in restaurants too). It has a great salt taste and no additives. I buy it at restaurant supply places for $2. Have seen it at higher-end grocery stores for up to $4.

But I do keep some nice finishing salts on hand (like gray sea salt) for special applications.
 
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Okay, I'll use my coarse sea salt then. I've never tried the gray. The Diamond Crystal Kosher

salt is my favorite staple too! I still have the box I bought about five years ago. I use it a lot in lieu of regular salt for seasoning meats, fish, poultry, pork, and even my scrambled eggs. I think it spreads more evenly and tastes delicious.

Thanks Pat!

 
Bacon-Topped Blue Cheese Potatoes...That's a bit of a misnomer, they were Gorgonzola because that's

what I happened to have, I've made them with all sorts of blue, including Stilton.

The recipe is from an old (at least 30 years) Southern Living magazine, it's my husband's favorite stuffed potato. I usually skip the bacon, because I serve them with steaks and that's already decadent enough.

Bacon Topped Blue Cheese Potatoes

4 Medium baking potatoes
Shortening (I use olive oil)
1/2 Cup commercial sour cream
1/4 Cup milk
1/4 Cup butter
1/4 Cup crumpled blue cheese (I use more, to taste)
3/4 Teaspoon Salt
Dash of pepper

4 Slices bacon, cooked and crumbled

Wash potatoes and rub skins with shortening. Place in baking pan. Bake at 400’ F. for one hour or until done. Allow potatoes to cool to the touch. Slice skin away from each potato. Carefully scoop out pulp, leaving shells intact.

Combine potato pulp and remaining ingredients except bacon in medium mixing bowl. Beat until light and fluffy, stuff shells with potato mixture. Bake 400’F. 15 minutes. Top with crumbled bacon. Serve hot.

4 servings

 
hey c1!what do you about preparing the potoes (through the stuffing part)...

and doing the baking before serving?

 
I keep trying, but I still scroll reeeaaal slooowww past this post.

Willpower. Is. Weakeninnnnnnnnnggggggggg.

M.U.S.T

R.E.S.I.S.T!!!!!!

 
But...but...there's only 1 T ea butter, milk and blue cheese & 2 T sour cream per potato. I don't

use many lowfat products for several reasons, but do like the Breakstone reduced-fat sour cream. And remember, we gals need our calcium, so these are actually healthy, lol.

Edited to say I usually have to use more milk, I don't like the filling real stiff.

 
I like the Daisy brand lite s cream too. It seems to stay fresh longer and it's nice and thick

 
I have not made this exact recipe but

I did make a large batch of twice-baked potatoes and flash froze them on a cookie sheet, then stored in a zip-loc bag, and cooked them later as needed. They turned out perfectly and you would have never known they were ever frozen. I put the bacon right in the stuffing rather than on top.
 
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