Made this yesterday as a sidedish to some nice NY Strips.Made this yesterday as a sidedish to some nice NY Strips.
Note: If you want to make good stuff with mushrooms, always get fresh mushrooms (not in water or any other fluid), and do not wash them in water. Mushrooms absorb really well and really fast. We want to use that absorbality (is that a word?). So, when you get mushrooms, and you want to clean them, brush them lightly with a damp cloth.
- Saucepan (small)
- About a tablespoon of olive oil.
- About a tablespoon of butter or margerine
- Garlic Salt
- Handfull of regular fresh mushrooms (Generic white mushrooms. Basically the kind you get in the produce department of the grocery store that are marked "mushrooms" without the type). You can even get them pre-cut it you'd like.
- Put oil in the pan, and turn up the heat to about medium. Add butter, and let it melt.
- Slice your mushrooms. There are two ways to do this. I prefer to slice them thinly, so the entire mushroom absorbs the flavor, but I have made them where I cut them into thicker slices, so it absorbs the flavor, but remains firm in the center (do both the first time and you can decide which you prefer).
- Add mushroom slices to the pan, and stir them around a bit. There isn't a lot of fluid in the saucepan, so don't worry about covering them with the butter-oil sauce.
- After a few minutes, the mushrooms (because of the oil) will add more fluid to the pan, so stir them around and try to coat them.
- Once they are all easily coated, wait until they become less firm, and add a shake of garlic salt (to taste) to the mushrooms. Its important to wait until they are slightly flimsy.
- Keep under heat until they turn into the consistency you like (from when I put the mushrooms on, I only cook for like 6-8 minutes, add the garlic salt, and cook an additional minute or two).
- Serve mushrooms and sauce together in a small bowl. Do not drain!
Olive oil really holds the butter flavor well, and the mushrooms really absorb the flavor, so the end product tastes like super-buttery mushrooms, when all you used was about a tbsp of margerine. Its a perfect sidedish with steak, or just as a snack (takes less than 10 minutes to cook).
If you guys have tried making any of my dishes, please tell me, good or bad. I want to know how it went