I would love to say this recipe is difficult – it isn’t. Sometimes simple is best.
I made some pork butt steaks for supper with some roasted potatoes, sweet potatoes & carrots and had some mushrooms that really needed to be used before they went wrong in the fridge, as they do sometimes.
I tried to keep things in the same sort of flavour family, so, since I ran out of thyme the other day, I went with rosemary….and garlic of course.
- 1 (or more) pounds of mushrooms – I used baby bellas
- ½ – 1 tsp rosemary
- 2 TB of butter
- 1-2 TB of olive oil
- 1 TB minced garlic
- salt & pepper to taste
Lube up your frying pan with the butter & olive oil. While it’s heating, or before if you plan better than I do, slice up your mushrooms and toss them into the pan.
Saute over medium heat until they’ve released their water and it’s cooked away.
Add the rosemary & garlic and saute a few minutes more to make the rosemary fragrant (rub the rosemary between your palms to help break it up and start the process of waking it up).
Serve with whatever you’re having them with, or eat them out of the frying pan – it’s a vegetable, I won’t tell!
I actually finished mine by lining a baking pan with them and placing the pork steaks that I browned on the stove on top of them to be finished in the oven. My mushrooms cooked low on the stove top for about 15 minutes and in the oven at 350F for about 20 minutes more. They kept my pork steaks off the bottom of the baking pan so they didn’t get over done and so they could infuse their flavour. Darn fine plan, if I do say so myself!