joec
02-18-2009, 12:24 AM
OK here it is.
Now I buy my mushroom is standard size packages like most of you. So I also buy what ever they have at the time which is usually a combo of button, crimini and perhaps earth type. It really doesn't matter as long as they are fresh.
Now if I have several kinds I make up one package with a combo of what I do have regardless of the type. Now I sometimes slice them down other times I simply pull off the stems and us nothing but the tops. It really depends on the mood I'm in at the moment. So that should cover your opinions for the mushrooms themselves in other words it simply doesn't matter so what ever you have this will work for.
OK here goes. I put either a 1/2 to full stick of butter (none salted) and a bit of olive oil in a pan. I bring it to about a medium high heat and drop in two shallots sliced thin as I can. I let this cook about 5 minutes or until the shallots start to soften. Now I add the mushrooms. Once the mushroom are in the pan I add a bit of wine (red or white really doesn't matter much as the taste is up to you). I don't measure this but would guess about 2 to 4 table spoons. I now add about the same amount of Balsamic vinegar (brand is what ever you like). A table spoon of each thyme, tarragon as well as salt and pepper to taste. Now after about 5 minutes or until mushrooms seem done I remove them and turn it down a bit and let it reduce the sauce by about 50% then pour it over the mushrooms. This is my favorite stake sauce regardless of the cut of beef. I hope you can follow this as it is simple basic instructions for something I make with no set recipe. What ever works for you is good as the options are endless really.
Now I buy my mushroom is standard size packages like most of you. So I also buy what ever they have at the time which is usually a combo of button, crimini and perhaps earth type. It really doesn't matter as long as they are fresh.
Now if I have several kinds I make up one package with a combo of what I do have regardless of the type. Now I sometimes slice them down other times I simply pull off the stems and us nothing but the tops. It really depends on the mood I'm in at the moment. So that should cover your opinions for the mushrooms themselves in other words it simply doesn't matter so what ever you have this will work for.
OK here goes. I put either a 1/2 to full stick of butter (none salted) and a bit of olive oil in a pan. I bring it to about a medium high heat and drop in two shallots sliced thin as I can. I let this cook about 5 minutes or until the shallots start to soften. Now I add the mushrooms. Once the mushroom are in the pan I add a bit of wine (red or white really doesn't matter much as the taste is up to you). I don't measure this but would guess about 2 to 4 table spoons. I now add about the same amount of Balsamic vinegar (brand is what ever you like). A table spoon of each thyme, tarragon as well as salt and pepper to taste. Now after about 5 minutes or until mushrooms seem done I remove them and turn it down a bit and let it reduce the sauce by about 50% then pour it over the mushrooms. This is my favorite stake sauce regardless of the cut of beef. I hope you can follow this as it is simple basic instructions for something I make with no set recipe. What ever works for you is good as the options are endless really.