These mushrooms are a garlicky, buttery, complement to everything from steak to fish to salad to...actually they're even good on their own. Trick is, they don't even have any butter in them. I really like marinated or sauteed mushrooms, but they are often way too oily and slimy, but these babies achieve the same effect with out any of the sliminess. I got the idea from Kevin at Closet Cooking, who adds water to aid the process of caramelizing onions, but instead of onions I used mushrooms, and instead of water I used brandy. The results? Outstanding.
Garlic "Butter" Mushrooms
- 1 box Baby Portobella Mushrooms
- 1/4 c Brandy
- 3 cloves Garlic, pressed
- salt to taste
Stem mushrooms and cut caps in quarters. In a cast iron skillet, heat olive oil, add mushrooms, and saute. When most of oil is absorbed, add brandy, cover and when most of the liquid is absorbed, add salt and garlic and stir. Cook for another minute, stirring until mushrooms are coated in garlic. Serve hot.
Garlic "Butter" Mushrooms
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