|Button mushrooms, sauteed and reduced in a bordelaise style butter and beef stock sauce, great as a side, on a sandwich or burger, or as a grilled meat topper, perfect for steaks!|
Steak and Burger MushroomsNot that we ever put our grills up for the winter here in the Deep South, but springtime is prime grilling season for us, because summer is near unbearable standing outside over a hot grill. There's certainly been a lot of grilling going on here already at our new house since we moved in - I'm sure our neighbors think the only cooking we do is on the grill!
Frankly, there just hasn't been much time or energy leftover after moving for much more creativity than tossing some meat on the grill to be honest. It's just so quick and easy and now that we have a beautiful covered patio, much more pleasant too. It's been a rough job moving 20 years worth of stuff a load at a time, but thankfully, most of the old house is empty, and we are finally winding down... I think, though I swear, every time we go over there to get another load, it seems that our stuff is breeding!
I am a big fan of mushrooms - love them. Always have. I love them fresh and raw on a salad, stuffed, sauteed and added to a sandwich or burger, on grilled chicken or chops, in an omelet, and my favorite, as a steak topper. While I do prefer mushrooms fresh, I always keep a couple of cans or jars on hand, just in case I have a taste for them, and I have been known to eat them right out of the jar as a snack. This method of sauteing them is my favorite way, hands down when it comes to grilled burgers or steaks though. For burgers I do sliced, for steaks, I saute them whole.
Now, let's chat about the controversy surrounding cleaning of mushrooms. There are two camps generally speaking; one that says you must only wipe or brush them and never wet them, and the other who rinses or even soaks with abandon! Some real chefs and celebrity chefs still push the brushing theory to clean each mushroom individually. Really? Ain't nobody got time for that!
I have always been in the stick them in the colander and use my faucet sprayer to spray them off camp, then just shake off the excess water out over the sink. Besides, Alton Brown pretty much debunked that whole theory of waterlogged mushrooms in a Good Eats show episode that proved only a teeny, tiny bit of water retention occurred whether spraying, rinsing or even, yes, soaking them for as long as 30 minutes!
I really miss that show - it was interesting, educational & fun! But, I do have the entire series of Good Eats books, which are pretty fun too. I never pick one of them up without learning something new.
Anyway, I don't know about you, but if you know anything about how mushrooms are grown and what they grow in, well, let's just say you'd probably wanna rinse or soak them yourself, no matter what anybody else ever says!
Such silliness - let's just rinse them for heaven's sake, but like most produce, don't rinse them until just before you plan to cook or use them. It'll be okay, I promise, and you can forget about all that brushing and wiping (or heaven forbid peeling!) business.
This method of sauteing mushrooms is similar to a classical French Bordelaise style mushroom, though I short the wine and add beef stock or broth to make up the difference myself. I'm not a big wine drinker so if I don't already have red wine leftover, I just use the beef stock alone.
|Sliced, sauteed mushrooms, appropriate for many uses, including, of course, sandwiches, steaks and burgers!|
|Steak and burger button mushrooms, sauteed whole and served with a grilled ribeye steak.|
|Sliced and sauteed mushrooms on a burger with caramelized onion and Swiss cheese.|
Recipe: Steak and Burger Mushrooms©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings
- 1/4 cup (1/2 stick) of unsalted butter, divided
- 1 cup of chopped sweet or yellow onion
- 2 teaspoons of minced garlic
- 1 (8 ounce) package of button mushrooms, whole or sliced, rinsed and drained
- 1/4 teaspoon of freshly cracked black pepper
- 1/2 teaspoon of dried tarragon
- 3/4 cup of beef stock or broth
- 1/4 cup of red wine
- 1 tablespoon of Worcestershire sauce
- Kosher salt, to taste
Melt 2 tablespoons of the butter in a large skillet, add the onion and cook until tender, about 4 minutes. Add the garlic and cook another minute. Add mushrooms, stir and cook over medium heat, stirring occasionally until they begin to soften. Add the pepper, tarragon, beef stock, red wine and Worcestershire sauce; bring to a boil, cover, reduce to medium low and let cook for 30 minutes. Uncover, increase heat to medium and cook another 15 minutes uncovered, or until sauce reduces by half. Remove from heat and stir in the remaining 2 tablespoons of butter, taste and season with salt. Serve immediately as a side or spooned over grilled steaks, chicken or burgers.
Cook's Notes: I do sliced for burgers and chicken, whole for steaks. I use the wine plus 3/4 cup of water with 2 teaspoons of beef base (like Better than Bouillon). If you prefer not to use wine, simply increase the broth to a full cup; if you prefer all or more wine, adjust accordingly.
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©Deep South Dish
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