Mushroom Side with a twist

ChowderMan

Pizza Chef
Super Site Supporter
we like mushrooms - they are a frequent occurrence around here.

the crimini - slight brown types - have a more earthy flavor; my preferred, as a rule.

I usually do them sliced with (fill in the blank) - tonight for example mushroom+onions sauted with a splash of Marsala - to go with steak night...

last week we did half a Scottish salmon (way big fish! - we had help...) and mega-sea scallops. the mushrooms I pan fried whole to crispy the edges a bit then finished in the oven.

anyway . . always on the alert for 'new' ways I 'invented' one. pretty sure someone has done it in history, but they aren't here right now, so I'll claim credit.

a light sprinkle of caraway seed. light, very light. like 2-3 sprinkles out of the jar for a ten inch pan . . . should just add a "gee what's that?" flavor/aroma. nice combo.
 

Johnny West

Well-known member
mMy Iowas bud got some nice oyster mushroom off a tree the other day. I usually pan fry them with butter and bacon grease and then use as a side for steak.
 
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