Like Batman and Robin, Lucy and Ethel, Mr. Roarke and Tattoo, they were perfect together….with meat being the star and the mushrooms happy to play sidekick.
But not anymore.
By having some fun with the fungi, trying different cooking methods and flavor combinations, you can now give mushrooms the starring role.
Serving your steak as a side may bruise its ego a bit, but the only loss you’ll experience will be in your weight!
Try to use a mix of mushrooms if you can– some wild, some domestic– the different tastes and textures really stand out in this simple preparation.
1 t. anchovy paste
1/2 cup vermouth
1 shallot, thinly sliced
2 T. minced garlic, more if you love it
Sea Salt or Kosher Salt to taste
Red pepper Flakes to taste
1 T. fresh rosemary, chopped
2 T. chopped parsley, added after cooking
Preheat the oven to 425. Spray a small Pyrex roasting dish with cooking spray.
Dissolve the anchovy paste in the vermouth and put it in the dish.
Toss in the mushrooms, garlic, shallots, salt, red pepper and rosemary and roast, uncovered, for about 30 minutes, stirring halfway through.
Let sit a few minutes before serving. Top with fresh parsley if you like.
RE-USE, RE-PURPOSE, RE-CYCLE
They’re great tucked into a Magic Mushroom Omelet, as a skinny crostini, as a pureed soup or just as a stand alone snack.