Chef and the Fatman Sautéed Mushrooms You’ll Never Forget!
1/2 stick butter (could use 1/4 stick of butter)
2 Tbs mild olive oil
1 cup sliced onions
1 lb button mushroom (could be baby bellas)
2 tsps garlic crushed
1/2 tsp each fresh parsley, basil chopped
1/4 tsp fresh sage chopped
½ cup beef broth
1 Tbs Worcestershire sauce
1/2 tsp salt to taste
1/4 tsp black pepper to taste
Over medium heat and melt the butter and olive oil in a deep saucepan. Add the onions and cook until they are translucent. Add the mushrooms, garlic, basil and sage then toss Cover the pan and cook until the mushroom are wilted. This should take about 2 to 3 minutes. Remove the cover, increase the heat to high, and continue to cook for another 2 to 3 minutes until the juices released by the mushrooms reduces. This recipe can be rested for a short while at this point to finish as the meal is being served Add the beef broth and Worcestershire sauce and continue to cook over high heat until most of the juice is absorbed. Add salt and pepper to taste. Garnish with parsley.
Created and Performed by Kevin Jenkins and Mike Stock (substitute chef) at the BGE Headquarters in lovely Tucker, Georgia on 3/29/2008 with the lovely Deanne Stock in assistance +++++++++++++++++++++++++++++==++++++++++++++++ updated this recipe 4/22/2010