Criminis and shiitakes. Whatever tickles your pickle
by Baby Huey
One of the best parts of cooking is that so many recipes are excellent chameleons. Learn a few simple recipes, and you will impress the shit out of friends and family.
Ok, enough chit-chat. I'm tired and running late getting this in. Less talk, MORE ROCK.
In a large skillet, heat 2 Tbsp of the butter over medium heat. After the water in the butter has evaporated, add the onions and garlic and 1/4 tsp salt. Sweat them over medium heat for about 5 minutes. Add the mushrooms and olive oil and crank up the heat a notch or two. DO NOT ADD SALT. I swear to god if you add salt right now, I will find out where you live and cut your face. Salt pulls the liquid out of the mushrooms. It will make them tough and the sauce will be too soupy. Cook till the mushrooms are nice and brown.
Once the mushrooms are brown, NOW you may add salt and pepper, and you should do so liberally. Play it safe, tiger, and pull the pan off the heat. Add the booze and put it back over high heat. When the booze is boiling good and hard, add the stock. When this has reduced to about 1/2 cup of total liquid in the pan, add the cream and stir to combine. Reseason with salt and pepper. Once you get the sauce to the consistency you want, add the butter and the herbs.
This sauce is unbelievably versatile. Here are some service suggestions:
- toss with pasta
- serve over steak or pork chops
- add 1/2 c grated parmesean cheese. Spoon into cleaned portobello mushroom caps. Sprinkle with bread crumbs and put in a 400 degree oven for about 20 minutes.
- double the alcohol, change the cream to 1 cup, and up the stock to 3 cups. Simmer for 20 minutes. Toss in the blender if you want. Boom. Kickass mushroom soup.
As always, nothing washes dinner better than a healthy dose of metal. So tune in to "Dead of the Night" at 10pm Eastern, every Tuesday night on WXDU.