Preparing them is super simple, see for yourself~!
1 pound mushrooms
2 Tablespoons butter
2 Tablespoons olive oil
4 cloves garlic, minced
2 Tablespoons lemon juice or white wine
1/2 teaspoon salt
1/2 teaspoon pepper
Wipe mushrooms clean. Slice into 1/8 inch thick slices.
Heat butter, oil and garlic in skillet over medium heat. Stir in mushrooms, lemon juice, salt & pepper.
Cook for 7 minutes stirring often until mushrooms are golden brown.
If you want to take it up a notch and show off a little, this sauce our Aunt Shelley taught us to make is out of this world. It's a fabulous addition to any grilled steak, chicken or pork and is to die for on broiled lobster tails. *If you don't have brandy on hand, stop at a liquor store and get a little airline size bottle for about $2.00, any brand is fine.
1 package (8 oz) fresh mushrooms
2 T. butter
1 tsp. Better Than Bouillon, beef flavored
1-2 tsp. fresh garlic, minced
50 ml Brandy*
1 small (8 oz) container of heavy whipping cream
Lots of freshly ground peppercorns (do not substitute)
Kosher salt to taste (omit salt if meat you're serving this on is already salt-seasoned enough)
In a large skillet, saute mushrooms in butter, bouillon base & garlic until tender. Turn up heat to HIGH, and add brandy all at once, stirring constantly until the brandy is absorbed. Be careful it may flare up when brandy is added.
Using a pepper mill, grind lots and lots of peppercorns on top of the mushrooms. Lower heat and add cream. Stir until it's a thick, creamy, gravy-like consistency. Add salt if necessary and serve over grilled meat. Enjoy!
