PORTOBELLO MUSHROOMS (Nov.28th, 2009)

I have always had a love affair with mushrooms. Their earthiness speaks to me. The aroma when they are cooking. The taste..the smell..the texture..

6 cloves garlic, minced
2 shallots, finely chopped
1/2 stick butter, melted
2 tsp. olive oil
1 1/2 lbs. portobello mushrooms, cut crosswise into 1/4-inch thick slices
1/2 cup balsamic vinegar

Cook garlic and shallot in butter and oil in your largest pot over medium heat until tender, stirring often. Add mushrooms; cook about 5 minutes until just tender, stirring now and then. Add vinegar; cook a few more minutes, stirring.
Yield: 6 servings

"He is of the race of the mushroom; he covers himself altogether with his head."-Plautus

DEEP DARK MUSHROOMS

These are wicked...

1 cup butter-that would be two sticks
1/2 cup finely diced onion
2 lbs. mushrooms-halved
1 cup packed brown sugar
4 tsp. Worcestershire sauce,
4 tsp.Dijon mustard
1 tsp salt
1/2 tsp. pepper

Melt butter in frying pan. Add onion, saute until soft, stirring often. Add remaining ingredients. Stir to combine.

'All u really need to do to the mushroom is saute it in a little olive oil with smashed garlic, salt and freshly ground pepper and a little bit of wine....'