Mushrooms! Full of vitamin D for those short days of the long winter months, these should definitely be a staple of your winter diet, and not just because they’re delicious (although if you want to eat them purely for their taste, I’m not here to judge you). For this meal, we broke out our brand new enameled cast iron Dutch oven that my in-laws gave us for Christmas and went to town with a small number of simple ingredients to build some serious flavour!
We served these as a side for Root Beer Ribs for my father in law’s birthday dinner (he’s both a rib and root beer aficionado, so it seemed like a perfect birthday dinner choice). However, they would go well with a Steak or as a Burger topping too!
Side note: the second main picture before the recipe is a collection of Polaroids that my top Sous Chef took as we cooked dinner. Not quite old school photography but also not quite new school. Either way, it made for a good time!
Time: 15 Minutes
- Portobello Mushroom Caps
- Fresh Garlic
- Wipe any dirt (or whatever else it may be) off your mushroom caps, and remove the stems. Then, slice your mushrooms longways.
- Peel and dice your garlic (the more the better).
- Melt some butter in your pan, and then add your garlic.
- Sautee for a few minutes until your garlic just starts to brown, and then add your mushrooms.
- Stir occasionally, and cook until your mushrooms have darkened considerably. You may need to add more butter or a little olive oil as you go since the mushrooms will absorb some of what was in your original pan.
- When your mushrooms are soft and darkened to your liking, plate, devour, and enjoy!