Savory Slow-Cooked Mushrooms
Jennifer Holmes
Sooo delicious on a good steak! I got this one from Liz.
ingredients
- 3 T Extra Virgin Olive Oil, plus more as needed
- 1 Medium Yellow Onion, thinly sliced
- 2 Large Garlic Cloves, minced
- 2 T Unsalted Butter
- 2 lbs Cremini Mushrooms, trimmed and cut in 1/2
- Kosher Salt to Taste
- Freshly Ground Pepper to Taste
- 1/4 c Sherry
- 1/2 c Beef or Chicken Broth
- 1 Small Sprig Rosemary
- 1 Small Sprig Thyme
- 1 1/2 t A1 Steak Sauce
- 1 1/2 t Soy Sauce
- 1 1/2 t Dijon Mustard
directions
- 1
Heat oil in large skillet over medium-low heat; add onions and cook, stirring occasionally until translucent but not browned, about 8 - 10 minutes. Add garlic and cook till aromatic (you can tell I didn’t write this!), about 30 seconds.
- 2
Add butter, mushrooms and salt and pepper to taste. Increase heat to medium. When mushroms are starting to cook, about 3 - 5 minutes, add sherry and cook until the pan is almost dry. Add the stock, rosemary and thyme; bring to a simmer. Lower heat and cover; cook until mushrooms have released their liquid and shrunk in size by about one-third, 8 - 10 minutes. Check by occasionally stirring; remove herbs when mushroom-onion mixture is gently scented and flavored.
- 3
Uncover skillet. Stir in A1, soy sauce and mustard. Increase heat to medium and reduce liquid to desired consistency. There should be some sauce but mixture should not be runny. Taste and adjust seasoning.
Source: Jennifer Holmes
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