My dear friend Kat Ott Davis passed almost two years ago, but she is always in my thoughts and heart when I cook. She was an exquisite artist and designer … painting, jewelry, displays, clothing … and brought that creativity to her cooking. Anyone who had the honor of being invited to a meal or gathering at her home was treated to so much more than just “food.” It was always a journey of flavors and aromas as Kat explained the history of the ingredients and why she chose the combinations of herbs and spices in each course.
She taught me to make these sauteed mushrooms and they are so good that I could eat them as is, in a bowl. Usually, I smother a piece of beef with them, but they would also be absolutely delish served over sauteed greens such as baby bok choy or swiss chard for a vegan dish. They can’t be rushed … it’s all about the slow cook so the liquids thicken and the ‘shrooms carmelize.
These simple ingredients are always available at Alameda’s Grocery Outlet and total cost is about $5.00 (not including the wine … which happens to be on sale during their huge 20% off promotion!). It should serve four, but if you love mushrooms as much as hubby and I, then it’ll barely feed two.
Variations: I like Baby Bella mushrooms as I find the texture “meatier” than white mushrooms, but you can use either. Don’t wash the mushrooms unless they are dirty; then pat dry with a paper towel before slicing. Wet mushrooms will steam instead of sautee and will get rubbery.
Feel free to use white or red wine, depending on what flavor profile you are going for; red will deepen the flavor while white tends more to the “buttery” taste. Use less garlic if you aren’t afraid of vampires. Finally, Kat would want me to tell you to use all organic ingredients. 🙂
- 1 lb sliced Baby Bella mushrooms
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 4 cloves finely diced garlic
- 1 glass good white wine
- 1 tablespoon worcestershire sauce
- Finely diced parsley for garnish (optional)
- Pour the glass of wine, reserving 2 tablespoons. Sip on the glass as you cook.
- Heat the olive oil and butter in a heavy duty pan over medium heat.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add two tablespoons of white wine and the mushrooms and cook four minutes, uncovered and stirring about once a minute until the mushrooms are nicely browned.
- Stir in the worcestershire sauce, reduce to simmer and cook for six to eight minutes, stirring frequently. You should have shimmering carmelized mushrooms in a nice, thick brown sauce.
- Serve on top of meat or on the side, or just eat by themselves!
Serves 4 as a side or 2 for a main over sauteed veggies.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.
Kat Ott Davis
May 21, 1954 – July 20, 2017
Artist, Chef, Friend