Mushrooms are a tricky ingredient, I know. I mean, they are a fungus, after all, and I think you either love them or hate them. I personally love them in any form and Reid and Matilda do too. Actually, after trying to photograph them I love them slightly less. Regardless, I couldn’t let a bad photo shoot keep me from sharing this recipe so here we go…
This recipe has come to be a favorite around here and I know there will never be any leftovers when I make it. The mushrooms slowly absorb the rich broth and become tender, meaty, and very flavorful. They take a little longer to cook but it’s easy to throw everything into the pan and then prepare the rest of your meal. We love to serve them as a side or topping to steaks but they would be a delicious addition to chicken or pork chops, too. I served them here as a topping to bacon-wrapped filets that I pan-fried and then finished in the oven.
- 3 tablespoons butter
- 5 green onions, sliced, plus more to garnish
- 2 garlic cloves, minced
- 1 pound whole fresh mushrooms, any variety, cleaned and quartered
- 1/4 cup white wine
- 2 cups beef broth
- a dash of Worcestershire sauce
- salt and black pepper, to taste
Melt butter in a medium saucepan over medium heat. Sauté the onions and garlic until fragrant, about 1-2 minutes. Add the quartered (if large, cut into sixths) mushrooms, white wine, beef broth, Worcestershire sauce, and a dash each of salt and pepper. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 30-40 minutes, or until the mushrooms are tender and most of the liquid has evaporated. Taste and adjust seasoning as needed. Garnish with more sliced green onions and serve.
Source: barely adapted from Food.com