Re: 25-feb-2025 Something a little different for lunch

On 2025-02-27, fos@sdf.org <fos@sdf.org> wrote:

On 2025-02-25, Cindy Hamilton <chamilton5280@invalid.com> wrote:

On 2025-02-25, fos@sdf.org <fos@sdf.org> wrote:

On 2025-02-25, Cindy Hamilton <chamilton5280@invalid.com> wrote:

>

I had some rather elderly button mushrooms in the fridge.  I sliced
them fairly thin, sweated them down and browned them in butter, with
salt, pepper, and a shot of Worcestershire sauce.

>

I had a likewise senescent portion of an onion, which I sliced thinly.
When the mushrooms were done, I squeezed them against the side of the
pan to release some of the butter and moved them into a storage bowl.
Then I sweated and browned the onion in the remaining butter, with
additional salt and pepper.  The volume of onion was about equal
to the volume of mushrooms; I mixed them together.

>

experimenting one day i put a couple splashes of sherry liquor
in some fried mushrooms and onions and it worked really well.

>

Yes, I think that would be excellent.

>
marsala works too. but sherry (dry) i like to drink ice cold out
of a rocks glass so it's more readily available at my house. i
don't drink marsala. :)

"I never drink... wine."  But I keep sherry, vermouth, sake,
white zinfandel (my husband makes spaghetti sauce with it), and
some sort of tetra-pak red wine for cooking.

--
Cindy Hamilton