Sunday, November 16, 2014

Mushrooms Seared with Garlic and Herbs

The mushroom is basically the work horse of vegetables.  It can literally be prepared anyway from raw to roasted and there are countless varieties to choose from.  Mushrooms can be added to nearly any dish or take center stage as a main course.  They work great as a meat replacement for vegetarians yet are a wonderful accoutrement to steak or on a burger.  Mushrooms are a fantastic source of Vitamin D and B which is great for skin, hair and nails and helps to metabolize fats.  My Mushrooms Seared with Garlic and Herbs can be made with any variety you like and could not be easier to prepare.  The taste is rich and garlicky and the fresh herbs really enhance and brighten the flavor.  They work beautifully as a side dish to any meat from steak to chicken and can also be a great alternative to meat in tacos, pasta or over potatoes or rice.   My husband and I make these every time we have steak or burgers.  These mushrooms would make a fantastic, affordable addition to your holiday menu for any vegetarian friends and your meat eating friends will be fighting for them too.

Here is what you need:

1 lb Mushrooms - sliced  (These are Baby Portabellas, but Button or Crimini work great too)
2-3 cloves of Garlic - minced
1 tbsp fresh Rosemary - chopped or 1 tsp dried  (Thyme would work here too)
2 tbsp fresh Flat Leaf Parsley - chopped
1 tbsp Butter or Ghee
2 tbsp Olive Oil
1 tbsp Worcestershire Sauce
1/8 tsp Salt
1/8 tsp Pepper

This is what you do:
Slice your mushrooms to about 1/2 inch thick.  Heat your butter and oil over medium high heat in a large frying pan.  Add the chopped rosemary and let cook for a minute, add the garlic and let cook for a minute or 2.  Add the mushrooms and toss to make sure they all get coated in the oil and butter.  Let the mushrooms sear over the heat for about 5 minutes, not moving them.  Stir and let sear for a few more minutes.  After about 10 minutes, add the Worcestershire Sauce, salt and pepper and lower the heat.  Cook for another 5 minutes or so.  Add the flat leaf parsley and remove from pan.  Serve them up!
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serves: About 4 for a side dish portion

First, clean your mushrooms with a damp paper towel and if using big mushrooms, remove the stems if you like.
 I usually remove the stems from big mushrooms like these because they can be tough and woody.  Smaller mushrooms, like Button or Crimini, do not typically have as thick as stems and can be left on.

Slice the mushrooms about 1/2 inch thick.

Heat up 1 tbsp butter or Ghee and 2 tbsp Oil over medium high heat.  The butter makes it taste amazing and the oil helps make sure the butter does not burn at a high heat.  Add the rosemary first, cook for a minute or so then add the garlic and cook for a minute also.
 1 tbsp chopped Rosemary (dried is great too, just 1 tsp)
 2-3 garlic cloves
Garlic, herb and butter jacuzzi.  I like it.

Now, add the mushrooms.  Toss them around to make sure they all get coated.  Mushrooms are very porous and will soak all that delicious liquid up so we want to make sure all the pieces get in on the fun.  

Sear for about 5 minutes, letting the mushrooms turn a deep brown with a little crust on them.  Mix around after 5 minutes and continue searing for about 3-5 minutes.

Now, add 1 tbsp of Worcestershire Sauce and 1/8 tsp Salt and Pepper each.  Let cook out for about 1 minute and then reduce heat to low.  Toss the mushrooms and let cook for 3-5 more minutes.
 Who needs steak?

Add your Parsley and toss.  Transfer to serving bow and top with a bit more parsley. 

These mushrooms are rich, meaty and really take on all the flavors they are cooked with.  My beef loving husband is obsessed with them.  Give these 'shrooms a shot!