What mushroom would you serve to "top off" a hamburger? Sliced with butter? burgundy mushrooms?

I like cooking sliced baby portabellos in butter until they exude all their moisture and turn meaty.

Then kosher salt and lots of fresh pepper.

Cooked over med-high heat so they start to crisp around the edges.
You end up with about 1/4 of the amount you started with fresh, but they are yummy.

 
What Marilyn said, always butter with a little EVOO so the butter does not burn and

a little dry Vermouth never hurts either.

 
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