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by on March 20th, 2016

Caramelized Mushrooms

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I love these little fungi.

How many ways can you love a mushroom. Well, I love them in mushroom soup, love them fried, raw in a salad, on pizza, from a can, fresh from the market and of course, who doesn’t love stuffed mushrooms. I actually won a contest with my Italian Stuffed Mushrooms back in the 70’s when we lived in Jeffersontown, Kentucky.

I would love to go foraging for mushrooms but it would be my luck I would pick the wrong kind and end up in a deep sleep or worst. What fun it would be hunting these little things; kind of like an Easter egg hunt but much tastier.

So, when I saw this recipe for Caramelized mushrooms and the instructions said “walk away” I knew I was going to have to try these. So many times, when I walk away from something I’m cooking, I end up burning the thing I was so looking forwarding to eating; but this night I did not. We were enjoying the outdoor kitchen before another one of our “cold spells” came through Texas and I decided to whip us up a little appetizer while we cooked outside. These were gone in a few minutes so make plenty if you plan on sharing them or just make a batch for yourself.

These mushrooms would be delicious as a side dish to a good grilled steak, chicken or how about a big platter of them for no particular reason.

A note about cleaning mushrooms — If I haven’t told you this before then here goes — I saw Alton Brown on the Food Network experimenting with washing mushrooms versus wiping them clean. He started with a container of mushrooms and soaked them in water say 15 minutes (maybe longer) then 10 then 5 and just washed them under running way. Well, when they were weighed at the end of his little experiment there was only 1 teaspoon more water weight in the mushrooms that soaked than the ones that were just wiped clean. So, bottom line, is if you don’t feel like you are getting the little things clean enough, by all meals rinse them off in a colander and dry with paper towels before preceding with this recipe.

Hope you enjoy this recipe I found from Pinterest as much as I have and I cannot wait to make them for friends.

BLAST FROM THE PAST: These Mushroom Turnovers in Cream Cheese Pastry and a great little thing to have in your freezer for unexpected guest.

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Simple ingredients for delicious mushrooms.

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Heat the rosemary infused oil and the butter in a large skillet (mine is 13″) until hot.

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Put the thick cut mushrooms into the skillet to brown and then “walk away” for about 4 minutes.

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After about 4 minutes, flip the mushrooms over.

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Add the garlic and let set another 2-3 minutes.

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Then add in the soy sauce mixture and cook a few more minutes, stirring now if you can resist the urge.

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One delicious bite.

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These did not last long.

Caramelized Mushrooms
Brown and juicy and delicious as a side dish or appetizer.
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Ingredients
  1. 1 lb. large white mushrooms, thickly sliced
  2. 1 Tbsp. rosemary infused olive oil*
  3. 1 Tbsp. unsalted butter
  4. 3 cloves of garlic minced
  5. 1 Tbsp. soy sauce
  6. 2 Tbsp. brown sugar
  7. 1 Tbsp. balsamic vinegar
Instructions
  1. Using a damp paper towel, clean the mushrooms by gently brushing away any dirt. Cut into thick slices about 1/2" thick.
  2. Add the butter and oil and heat over medium high heat until it gets hot and starts to shimmer in the pan. Add the mushrooms to the pan being careful not to crowd the pan, and walk away for about 4 minutes. You can take a look just to make sure they aren't burning but don't stir them yet.
  3. Stir in the crushed garlic and cook until it is fragrant but be careful not to burn as it will turn bitter. Cook for a couple of minutes.
  4. Add the soy sauce, balsamic vinegar and brown sugar, stir a bit and continue cooking. Now you can stir occasionally or just shake the pan formative to time to coat.
  5. Take up in serving dish and serve as a side or with picks for an appetizer.
Notes
  1. For the rosemary infused oil you can take about 1/2 teaspoon of dried rosemary and add it to the tablespoon of olive oil and let it set for about 10-15 minutes then use in recipe. I didn't remove the rosemary from the oil before using it.
Adapted from The Gardening Cook
http://rosemaryandthegoat.com/
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