Recipe Database
Chef and the Fatman Sautéed Mushrooms You’ll Never Forget!
Chef and the Fatman Sautéed Mushrooms  You’ll  Never Forget!
Serves: 5

1/2 stick butter
2 Tbs mild olive oil
1 Tbs Worcestershire sauce
1 cup sliced onions
2 tsps garlic
1 lb button mushroom 1 lb
beef broth 1/2 cup
1/2 tsp each parsley, basil
1/4 tsp sage
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. Add the beef broth 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