Stephen Jacob (mavjop) wrote,
Stephen Jacob
mavjop

Port-glazed mushrooms...

I posted an update on Facebook:
    Stephen Jacob made, for dinner, Leberkäse mit Ei ... Nürnberger Bratwurst ... and port-glazed sauteed mushrooms (thanks again cooksillustrated.com for the mushroom recipe).
I got a request to share the mushroom recipe, and this was going to be an awfully long response for a comment, so I figured ... LJ post!

First of all, if you want to go to the source, check out the wonderful Cooks Illustrated. There's not many web sites I'd be prepared to pay a membership to, but it's one.

Anyhow, here's my response:
    I'm probably not meant to exactly share it, as I imagine it's copyrighted or something, however I think I can describe in my own words what I did without hazarding copyright law. :)

    The recipe actually called for bacon and pearl onions too, sauteeing those up then using a bit of the bacon grease to start off the mushrooms, however I had neither, so I just did the sauteed mushrooms with port glaze bit.

    I put about a tbsp of butter in a pan and heated it up, added 1.5lb of washed and halved/quartered (smaller ones halved) mushrooms, heated them on medium-high until the juices all came out, turned up to high, cooked (stirring occasionally) until all the liquid was gone, then fried them for a couple of minutes until they started to brown. I then threw in another tbsp or so of butter, fried them another few minutes, then poured in 1/2 a cup of port[*], continued cooking and stirring until the port boiled off (oh, and I didn't have fresh parsley so I threw in some dried parsley flakes while there was still port to moisten it) and became a tasty glaze. Done!
[*] The recipe called for 1/4 cup of port here, and 1/4 cup while making the bacon and pearl onions which I didn't have, but I figured you really can't have too much port in a glaze, and it was a good call in my opinion.
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