Steak House Mushhrooms


Published:
Prep time:     Cook time:     Total time:     Yield: 4 - 6 servings

Steak House Mushhrooms Picture
The addition of the Sweet Vermouth and the Bacon makes this recipe for Steakhouse Mushrooms the bomb. You'll love the rich flavor along with the little bit of sweetness you get from the vermouth.
1.    Cut the bacon into 1" squares and place them in a Teflon lined frying pan along with the vegetable oil. Cook over medium heat, until the bacon just begins to get brown. You Don't want it crisp!

2.    Remove the bacon, but leave the fat. Slice the onion lengthwise into strips and place it in the pan. Turn the heat to med / high and cook until the just begin to get soft.

Brush the mushrooms to clean them, then cut them in half, or quarters. When cutting them, be aware that they will shrink to 1/2 their size after they've been cooked, so make sure they're a little larger than you think you might want to eat.

Turn the pan to high, and add the mushrooms along with the Steakhouse Blend. Stir often so that they won't burn. You want them to turn a nice brown color while their moisture evaporates.

Ron's Note:
If you cook the mushrooms at too low a temperature, the moisture will take too long to evaporate, and the mushrooms won't turn a nice golden color.

3.    Mix the Vermouth with the Worcestershire Sauce, and Maggi.

When the Mushrooms are browned nicely, add the Vermouth mixture 1/2 at a time, and stir it in well. Keep a close eye on it and add the rest as soon as the first dose has evaporated.

4.    You can get the Mushrooms done to this point up to 2 hours prior to service. In my case, I was serving them with a Pan Seared Steak. While the steak was resting, I placed the Frying pan on a burner turned to high, added a little more Vermouth, and cooked them for about 5 minutes. Turn the heat off, add in the butter, and your done.

5.    Serve these Steakhouse 'shrooms either on top of, or along side a steak as I did this day.


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