When we were at the restaurant Mercato in Calgary, we had our whole meal mapped out but we never made it through all 4 of the courses! We ended up skipping the Tuscan Steak with a side of mushrooms and prosciutto wrapped grilled asparagus. It would seem I just can’t get it off my mind, so I’ve developed recipes for my interpretation of what we missed!
Earlier this week with my Creamy Rosemary Butternut Risotto recipe, (check it out for the full multi-course menu) I promised you the steak and mushrooms were on their way! Today I’m giving you the recipe for the mushrooms because they’re so versatile you’ll want the recipe for an omelet or some other deliciousness this weekend!
I know everyone tells you to carefully wipe your mushrooms clean with a damp paper towel, but I lose my patience with this method every.. single… time! So don’t tell on me, but I wash my mushroom right in the sink under direct running water (gasp!) and drain them in a colander. The main idea behind not washing them in water, is so they don’t get water logged. To combat any extra water that my mushrooms might have taken on because of my impatience, I make sure I don’t crowd them in the pan, and they brown just fine!
Even though I originally developed these mushrooms to go alongside of the Tuscan Steak that’s coming your way soon – I’ve been using them in just about everything! The garlic butter flavor lends itself well to a number of dishes – so far I’ve used them to fill an omelet, as a topping for a basic parmesan risotto, and in a salad for lunch! So… yeah you might want to make a extra to have on hand!
Even though asparagus is far from it’s peak right now, I might have to experiment a bit. Anything wrapped in prosciutto and grilled sounds amazing to me, and I don’t know if I can wait until spring to complete the menu!
- 3 Tablespoons unsalted butter
- 10 ounces Crimini mushroom, thoroughly cleaned and sliced ¼" thick
- 1 large clove garlic, peeled and thinly sliced
- ½ Teaspoon chopped fresh rosemary or thyme
- ½ Teaspoon ground sea salt
- Preheat a 9" cast iron skillet over medium heat.
- While the skillet heats prepare your mushrooms, and chop your choice of herbs.
- Turn the skillet up to medium-high heat, and add the butter to the pan.
- When the butter is mostly melted, add the mushrooms, garlic, and chopped rosemary or thyme.
- Toss the ingredients together to combine in the skillet, and then let the mushrooms sauté for a couple of minutes before turning.
- It's important not to stir all the time, or the mushrooms won't have a chance to brown, and that caramelized flavor is not to be missed!
- Cook until the mushrooms are tender with browned edges, about 5-8 minutes turning them 2-3 times total.
- Serve immediately with the entree of your choice.
- You can also save these for later as an omelet filling, salad topper, or for a pasta or risotto dish.
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