richard-in-cincy
Well-known member
Curious1 made recently.
I gave them the royal treatment (except for the parsley) using Lurpak's Danish slightly salted butter cut into pieces and French chardonnay. Used fresh thyme, dried parsley, and McCormick’s new French Grey Sea Salt (only $3.99).
I always use my old wide-rimmed, funky-looking prescription glasses for cooking food at high heat in a fry pan. When I added the thyme, the fry pan reacted even more so. Be careful not to get splattered with this recipe (i.e. cover your eyes!).
I babysat these mushrooms real good but encountered a bit of a faux pax… while the mushrooms were in the final stage of cooking and still reducing with wine, nature called…. I thought, “Oh gee, there’s plenty of oil left so I’ll just “go.” Well, I came back to blackened mushrooms and there remained some oil left in the 11” fry pan. I quickly lifted them out and set them on paper towels. I must say though that these mushrooms were jam-packed with flavor – so very delicious!
Had the mushrooms with a medium rare black angus New York strip steak that I christened on my new Breville ikon indoor grill with grill marks to boot!
What a wonderful technique to caramelize mushrooms! I prefer to dub these Mushrooms Michael.
I vote to put these in T & T if no one objects.
Me tummy very-very happy!
Thanks Pat-NoCal and Curious1 for a very good mushroom recipe!
See Post #9266 for original post and scroll down.
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 http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24882,00.html
Pat’s notes: yummmmie!!!
I gave them the royal treatment (except for the parsley) using Lurpak's Danish slightly salted butter cut into pieces and French chardonnay. Used fresh thyme, dried parsley, and McCormick’s new French Grey Sea Salt (only $3.99).
I always use my old wide-rimmed, funky-looking prescription glasses for cooking food at high heat in a fry pan. When I added the thyme, the fry pan reacted even more so. Be careful not to get splattered with this recipe (i.e. cover your eyes!).
I babysat these mushrooms real good but encountered a bit of a faux pax… while the mushrooms were in the final stage of cooking and still reducing with wine, nature called…. I thought, “Oh gee, there’s plenty of oil left so I’ll just “go.” Well, I came back to blackened mushrooms and there remained some oil left in the 11” fry pan. I quickly lifted them out and set them on paper towels. I must say though that these mushrooms were jam-packed with flavor – so very delicious!
Had the mushrooms with a medium rare black angus New York strip steak that I christened on my new Breville ikon indoor grill with grill marks to boot!
What a wonderful technique to caramelize mushrooms! I prefer to dub these Mushrooms Michael.
I vote to put these in T & T if no one objects.
Me tummy very-very happy!
Thanks Pat-NoCal and Curious1 for a very good mushroom recipe!
See Post #9266 for original post and scroll down.
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 http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24882,00.html
Pat’s notes: yummmmie!!!
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