Mushrooms Diane: A Delectable Beef Side Dish

Mushrooms Diane: A Delectable Beef Side Dish

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

Serves: 4

Ingredients:

~ 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

 

Directions:

~ In a heavy skillet, cook garlic and red pepper flakes in butter over moderately low heat, stirring 1 minute.

Mushrooms Diane: melting the butter and cooking the garlic

 

~ 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.

Mushrooms Diane: the mushrooms are taking a break, while the glaze thickens in the pan

Mushrooms Diane: there's the glaze thickening

 

~ Return mushrooms to skillet and stir to coat with glaze.

Mushrooms Diane: Throw the mushrooms back into the thickened glaze, and magic happens

 

~ Stir in parsley and salt and pepper to taste.

Mushrooms Diane: Add some chopped parsley, and it not only tastes lovely, but looks lovely as well

 

And here’s the printable version.

Mushrooms Diane

Serves 4
Website epicurious.com

Ingredients

  • 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)

Directions

Step 1
~ In a heavy skillet, cook garlic and red pepper flakes in butter over moderately low heat, stirring 1 minute.
Step 2
~ 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.
Step 3
~ Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze.
Step 4
~ Return mushrooms to skillet and stir to coat with glaze.
Step 5
~ 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.

Written by Becky


Website:

4 Comments
  • Pam says:

    Hey Becky! I am too a fungus fiend and so is my hubby. I will try this dish for sure! Thanks for sharing your recipe finds and always entertaining reading. Happy New Year to you and yours!
    Hugs, Pam

  • That’s it, Becky, now you’re really on the ball, causing me to laugh so loudly that my somewhat hard-of-hearing next door neighbors were probably awakened. I LOVE my morning laugh, and thank you very much. Also, those mushrooms would cause a fetish of some kind or other with anyone who would be lucky enough to eat them! They were simply marvelous on Christmas and thank you very much AGAIN! YLM


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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