When The Chef tries to throw out the (3 or fewer) leftover mushrooms from this recipe, he is often met with “I’m sorry, have you lost your MIND? We’re saving those right?” Then I spend the next 30 minutes stealing them one-by-one from the skillet as I walk through the kitchen.
So what I’m saying is they are good. So good that I almost don’t even care if there’s a steak under them. Although it’s pretty sweet when there is.
Make them now. I don’t care if it’s 8 a.m. when you’re reading this. Make them.
8 oz of button mushrooms, sliced
1/2 tablespoon of olive oil
1 shallot, minced
splash of wine (The Chef prefers brandy or sherry but has made do with white)
juice of half a lemon
touch of cream
salt and pepper to taste
- Saute mushrooms and shallot in oil. Season with salt and pepper.
- Once they are browned, add wine.
- Once alcohol has reduced a little, add cream and lemon juice.
Personally, I’d double this recipe because we’ve learned these are good on everything from taters to scrambled eggs, and they will go fast.