A.K.A….my Dad’s mushroom recipe. Whether he was grilling out or making a nice baked fish recipe for dinner, these mushrooms were a staple in our kitchen growing up. Whole or sliced mushrooms sauteed with garlic in a touch of butter, then added in is tangy Worcestershire sauce and fresh lemon juice. Fresh herbs are a must as well–rosemary or fresh thyme would work well; I also added some white wine and a touch of chicken stock into the sauce for added depth of flavor.
(To view this recipe, click on the blue title of the blog post above*)
Tangy Sautéed Mushrooms
Ingredients:
- 2 Tablespoons unsalted butter
- 2 garlic cloves, thinly sliced
- 8 oz. whole mushrooms, or sliced (organic preferably)
- salt and pepper
- 1/4 cup dry white wine
- juice of 1 lemon
- 3 Tablespoons Worcestershire sauce
- 1/4 cup chicken or vegetable stock
- 1 Tablespoon chopped fresh herbs (rosemary, thyme or parsley)
Directions:
- In a medium saucepan melt the butter along with the garlic over medium heat. Cook for 30 seconds; add in the mushrooms as well as ¼ teaspoon of salt and a grinding of black pepper. Cook for 5 minutes, sautéing often.
- Add in the white wine to deglaze the pan; next comes the addition of the lemon juice and Worcestershire sauce, along with the herbs and the stock. Reduce the heat to low and cook for 10 more minutes, or until the mushrooms are very tender. Taste the sauce and adjust seasonings if necessary.
Tagged: butter, chicken stock, fresh herbs, garlic, lemon juice, mushrooms, rosemary, sauteed mushrooms, thyme, white wine, Worcestershire sauce
Aw, so nice to see these on here! 🙂
They are such a staple side dish! :>
Yum yum.