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.