Well - I don't know about you but at the "Mays mansion” you just don't serve steaks without sautéed mushrooms. It's kind of a law... they're a "must go-together" like mashed potatoes & gravy, corned beef & cabbage or cake & ice cream. We eat steaks more frequently in the summer because the barbecue can be obtained, and sometimes we spend big bucks on high-end cuts and sometimes we get the cheap ones. But irrespective of what type of steaks or how or whenever you cook them - they're ALWAYS so far better with sautéed mushrooms. Happy Mushroom Slots
Before I discovered this delicious mushroom tip, I would clean & slice the mushrooms and then sauté them in only a little coconut oil and butter. They were delicious and I didn't think it could be possible to enhance the flavor. Then I read a tip out of a classic gourmet cookbook that changed my entire life (well... with regards to mushrooms, anyway.
Everything you do is preparing the mushrooms the exact same way, but adds a splash of good-quality vermouth while they're sautéing. The difference in flavor will blow you away. When I say a "splash" of vermouth - I mean about one-half cup for about a pound of mushrooms.
So - first, sauté the mushrooms for 3-4 minutes with only the butter and olive oil. You can add the vermouth and continue sautéing until 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 really is just plain FABULOUS! And it's this easy move to make! Just add that magical vermouth during the last 2/3rds of the sauté process. Boy, oh boy. The difference! Happy Mushroom Slot
Several methods for you... Although vermouth is really a wine, it's categorized as liquor because of its alcohol content. Therefore you've to purchase it where liquor is sold. (In Idaho liquor isn't sold in supermarkets so I have to make a special trip to the liquor store. But it's well worth it!). I've tried the two top brands of vermouth - "Martini" and "Noilly Pratt ".Both are delicious but our preference is Noilly Pratt. And incidentally, we're talking about extra-dry white vermouth here (it can be purchased in red but that's another article). Extra-dry is the most common; it's what's used to produce gin & vodka martinis, manhattans, etc.
Here's a neat way to quickly wash mushrooms with absolutely NO MESS and you don't have to bother with a brush. Put the whole mushrooms in a plastic shopping bag; add cold water to cover, and then sprinkle in of a tablespoon of salt. Then just squish the bag around for about one minute, and the salt acts as tiny scrub brushes. (Sort of fun, too!). Then pour everything in to a colander and rinse thoroughly to get rid of most of the salt. VOILA! Clean as a whistle! Pat dry with a document towel and they're willing to slice.
You are likely to LOVE this vermouth tip. Give it a take to! Since I understand this I never cook mushrooms (for any recipe) without adding vermouth. Come visit my website for more great cooking tips. Happy Cooking!