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Old 01-12-2005, 01:33 PM   #11
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Join Date: Dec 2004
Location: Netherlands
Posts: 248
I generally saute mushrooms and loads of garlic in a combi of olive oil and butter. After a while add some thyme and a few drops of wine or dry sherry, shake or stir until evaporated.

Good on toast or as a side dish.

We ate something similiar in malta this summer and my son loved it, so I tried to duplicate it.


"A good cook is like a sorceress who dispenses happiness"----Ella Schiaparelli
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Old 01-12-2005, 02:34 PM   #12
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Location: USA,Maine
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I usually use the baby portabella's , and just saute in canolla and unsalted butter, some garlic, and cooked for maybe 5 minutes. I like the idea that someone mentioned about heating the butter, oil, and garlic, and letting that sit for a couple hours after cooking. I bet that would add great flavor to the mushrooms.

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Old 01-13-2005, 05:33 PM   #13
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In most cases I like to slice the mushrooms 1/4 " or less and saute in EVOO and butter and carmelize, then deglaze pan with about 2 Tbs of chicken stock and a cap full of white vermouth (these amouts are for one serving over chop or steak) and when reduced a little, add a teaspoon or so of butter and mix in and serve. This also makes for a nice fritatta or omelette with fontina or havarti cheese.

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