Mushrooms Diane: A Delectable Beef Side Dish
Just in case you’re menu planning for some fancy-schmancy New Year’s Eve dinner to which you quite obviously didn’t invite me, I might add, I wanted to share a simple recipe that’s a wonderful side for filet or any other quality cut of beef.
It’s a real winner: a recipe that I’ve made for years that’s called Mushrooms Diane.
Now, let’s be clear here before you start inquiring. I don’t know who Diane is. I don’t know if Diane is nice. I have no idea whatsoever if she’s good-tasting. I’ve most likely never even met her. I have, however, met her mushrooms, and I can tell you that they’re very nice, absurdly good-tasting, and that I really, really like them.
Truly, my like verges on love.
And my love, frankly, verges on a freakish, all-encompassing adoration.
So there you have it. It’s out in the open now. I have a mushroom fetish. A fungal fetish, if you will, for which I promise to seek help just as soon as I get done sharing my favorite mushroom recipe with you.
Here’s how you can create a mushroom love all of your own.
Recipe courtesy of: Epicurious.com
~ One garlic clove, minced
~ 1/4 teaspoon hot red pepper flakes, or to taste
~ 1/2 stick (1/4 cup) unsalted butter
~ 1 pound white mushrooms, halved or quartered if mushrooms are large
~ 1/4 cup medium-dry Sherry
~ 1/4 cup teriyaki sauce
~ 2 tablespoons finely chopped fresh parsley leaves
~ In a heavy skillet, cook garlic and red pepper flakes in butter over moderately low heat, stirring 1 minute.
~ Add mushrooms, Sherry, and teriyaki sauce and cook over moderate heat, stirring occasionally until mushrooms are tender. Don’t over cook them or they’ll become tough. Diane would not approve.
~ Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze.
~ Return mushrooms to skillet and stir to coat with glaze.
~ Stir in parsley and salt and pepper to taste.
And here’s the printable version.
- 1 garlic clove (minced)
- 1/8 teaspoon hot red pepper flakes
- 1/4 cup unsalted butter
- 1lb mushrooms (halved or quartered if mushrooms are large)
- 1/4 cup Sherry (medium-dry)
- 1/4 teriyaki sauce
- 2 tablespoons parsley (chopped)
|~ In a heavy skillet, cook garlic and red pepper flakes in butter over moderately low heat, stirring 1 minute.|
|~ Add mushrooms, Sherry, and teriyaki sauce and cook over moderate heat, stirring occasionally until mushrooms are tender. Don't over cook them or they'll become tough.|
|~ Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze.|
|~ Return mushrooms to skillet and stir to coat with glaze.|
|~ Stir in parsley and salt and pepper to taste.|
Enjoy this luscious side at your fancy New Year’s party to which I’m not invited.
Meanwhile, I’m heading straight to a therapist to discuss exclusion issues, fungal fetishes, and much, much more.