Drunken Mushrooms Recipes

DRUNKEN MUSHROOMS

Steps:

• Melt butter in medium skillet.
• Add mushrooms and garlic. Cook just until tender.
• Add wine and reduce heat to simmer.
• Simmer slowly until the wine completely cooks away. The mushrooms will take on a purplish look from absorbing the wine. If your mushrooms are finished and the rest of the meal is not add a splash more wine and continue to simmer. You cannot over cook the mushrooms.

DRUNKEN MUSHROOMS

Steps:

• 1. Heat 1 TBS olive oil in pan. Keep pan on low - low/med heat.
• 2. Rinse mushrooms well. Chop off ends of the short stems of the oyster mushrooms. Drop them into the pan, and let them sautee without stirring for about 2-3 minutes. Then, stir, and let sautee for another 2-3 minutes (depends on how big your oyster mushrooms are... they can get HUGE, so either cut them in half, or increase the sautee time if they are that big).
• 3. In the meantime, chop off the hard stems from shittake mushrooms. After oyster mushrooms have been sauteeing for about 5-6 minutes, add the shittake into the pan.
• 4. Give it a good stir. Add now the other tablespoon of olive oil, the salt and garlic. Stir and let sautee for 3-4 minutes.
• 5. Now add half of your beer. Stir, and let simmer uncovered for 3-4 minutes.
• 6. Add the rest of your beer. Stir, cover and let simmer for 7-8 minutes.
• 7. Uncover and test to see if 'shrooms are tender, and if liquid is mostly gone. If not, then add a splash of water, cover it up and let it simmer on low heat for a few more minutes.
• 8. At the end, stir in the sugar, and the chopped herbs. Keep it covered until ready to serve. ***** These drunken shrooms have a strong, bitter taste to them and are meant to be served as mixed with some carmelized onions, or as a diced topping on salad. If you can handle the flavor, eat them by themselves along with a good piece of rye bread.

DRUNKEN MUSHROOMS

Steps:

• In a large saucepan, bring 2 cups water to boiling. Stir in Bouillon cubes until dissolved. Add remaining ingredients. Slowly bring to a boil over medium heat; reduce to simmer. Cover and simmer 3 hours.
• Uncover; simmer 3 additional hours until liquid is reduced so it just covers mushrooms.
• Adjust seasonings before serving.

STEAK AND DRUNKEN MUSHROOMS

Steps:

• In large, heavy skillet, melt 1 T butter over medium-high heat.
• Season 2 steaks with salt and pepper and add to the pan, weighting them down with a Dutch-oven or another skillet.
• Cook until browned, about 1 1/2 minutes per side.
• Transfer the steaks to a large platter, cover loosely with foil and repeat with another tablespoon butter and the remaining 2 steaks.
• In same skillet, add the mushrooms, shallots and garlic.
• Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes.
• Reduce the heat to medium, add the beer and simmer until the liquid is reduced by half, about 3 minutes.
• Remove from the heat and whisk in the remaining 1 t butter and the Worcestershire sauce.
• Top each steak with the mushroom mixture.

DRUNKEN MUSHROOM SOUP

Steps:

• Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
• Add mushrooms and saute for about 5 minutes.
• Stir in flour and stir until smooth.
• Cook for about 2 minutes, stirring constantly.
• Add water and stir until it's smooth and well blended.
• Add the rest of the ingredients and heat until the soup comes to a boil.
• Reduce heat and simmer uncovered for 10- 15 minutes.
• NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.