Savory Slow-Cooked Mushrooms
August 24, 2008
Finding this r
ecipe for savory, slow cooked mushrooms made my mouth water for a nice juicy steak! At the time I could not think of anything better to go with these wonderful mushrooms. And I was so excited to try this because of all the different ingredients; sherry, fresh rosemary, fresh thyme, dijon mustard etc. My source for this recipe is the wednesday food section of the San Francisco Chronicle.
Amontadillo sherry is the type of sherry that is reccommded in this recipe, evidently named after the Montilla region, where this style of wine originated in the 18th century. Now cremini mushrooms are related to the white mushroom, however they have more flavor. The portabello mushroom is just a fully matured cremini. Adding the A1steak sauce, soy sauce and dijon was the finishing touch that brought these wonderful savory, slow cooked mushrooms together. Please enjoy!
To find more recipes for sauteed mushrooms click here.
- 3 tbsp. mild extra virgin olive + more as needed
- 1 medium yellow onion, thinly sliced
- 2 large garlic cloves, minced
- 3 tbsp. unsalted butter
- 2 pounds cremini mushrooms, trimmed and cut in half
- Kosher salt to taste
- Freshly ground black pepper
- ¼ cup amontillado sherry
- ½ cup low sodium beef or chicken broth
- 1 small sprig rosemary
- 1 small sprig thyme
- 1 ½ tsp. A 1 steak sauce or to taste
- 1 ½ tsp. soy sauce or to taste
- 1 ½ tsp. Dijon mustard or to taste
Heat olive oil in a large skillet over medium – low heat; add onions and cook, stirring occasionally until translucent but not browned, about 8-10 minutes. Add garlic and cook until aromatic, about 30 seconds.
Add butter, mushrooms and salt and pepper to taste. Increase heat to medium. When mushrooms are starting to cook, about 3-5 minutes, add sherry and cook until the pan is almost dry. Add the stock, rosemary and thyme; bring to a simmer. Lower heat and cover; cook until mushrooms have released their liquid and shrunk in size by about one-third, 8-10 minutes. Check by occasionally stirring; remove herbs when mushroom-onion mixture is gently scented and flavored.
Uncover skillet. Stir in A 1 steak sauce, soy sauce and mustard. Increase heat to medium and reduce liquid to desired consistency. There should be some sauce but mixture should not be runny. Taste and adjust seasoning.
Serves: 6 -8
Total time: 30 minutes
Related posts:
- Pasta with Italian Sausage, Spinach and Mushrooms
- Turkey Turnovers With Fresh Mushrooms
- Sweet and Savory Spiced Nuts
January 31st, 2009 at 3:20 pm
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