Well - I don't know about you but in this article at the "Mays mansion":> - you don't serve steaks with no sauteed mushrooms. It's somewhat a law... they are a "must go-together" such as mashed potatoes & gravy, corned beef & cabbage or cake & cookies. We consume steaks more regularly in the summer months because the barbecue is offered, and sometimes we spend big money on high-end cuts and sometimes we get the cheap ones. But no matter what type of steaks or how or when you cook them - they're ALWAYS so much better with sauteed mushrooms.
Before I found this scrumptious mushroom suggestion, I would cleanse & slice the mushrooms after which you can saute them in a small amount of olive oil and butter. They were scrumptious and I did not think it will be possible to improve the flavor. Then I read a tip from an old gourmet cookbook that changed my life (well... in terms of mushrooms, anyway:>).
What you do is prepare the mushrooms the same way, but put in a splash of good quality vermouth while they're sauteing. The main difference in taste is going to blow you away. When I say a "splash" of vermouth - I mean about one-half cup for about a pound of mushrooms.
but add a splash of good quality vermouth while they are sauteing.
So - for starters, saute the mushrooms for 3-4 minutes with just olive oil and the butter. Next pour the vermouth and go on sauteing till they're soft - about 8-10 more minutes. Then lift out with a slotted spoon and serve along with your steak. Lord have mercy, this's just plain FABULOUS! And it's such an easy thing to do! Just add that magical vermouth during the last 2/3rds of the saute process. Boy, oh boy. The real difference!
A few tricks for you... #1: Although vermouth is a wine, it is classified as a liquor because of its alcohol content. Consequently you have to
purchase it where liquor is sold. (In Idaho liquor isn't sold in grocery stores so I've to generate an unique visit to the liquor store. Though Check it out [
www.timesofisrael.com]'s definitely worth it!). I've experimented with the 2 top brands of vermouth - "Martini" as well as "Noilly Pratt". Both are delicious but my personal preference is Noilly Pratt. And by the way, we're speaking about
extra-dry white vermouth here (it in addition comes in red but that is another article). Extra-dry is probably the most common; it's what is utilized to make gin & vodka martinis, manhattans, and others.
Tip #2... Here's a neat way to immediately wash mushrooms with very little MESS and also you do not need to purchase a brush. Put the whole mushrooms in a clear plastic shopping bag; add water that is cold to cover, after which sprinkle in about a tablespoon of salt. Then only squish the bag around for in regards to a second, so the salt functions as tiny scrub brushes. (Sort of fun, too!). Next pour it all into a colander & rinse completely to eliminate all of the salt. VOILA! Clean as a whistle! Pat dry with a paper towel and they are prepared to slice.
You are going to LOVE this vermouth suggestion. Provide it with a try! Now I know this I never ever cook mushrooms (for any recipe) without including vermouth. Come visit my site for more great cooking tips. Happy Cooking!
