Inspired Steakhouse Mushrooms

piątek, 31 stycznia 2014

3 green onions, chopped (both white and green parts)
1/4 cup onion, diced (I usually use Vidalias)
2 garlic cloves, minced
1/4 cup butter (4 tbs)
1 lb fresh mushrooms (I prefer tiny whole white mushrooms or baby bellas, but sliced mushrooms work equally well)
1/4 cup wine (I typically use a red, but I think a not-too-sweet white would work as well)
1 tablespoon Worcestershire sauce (I recommend Lea and Perrins, because I find other brands too sweet)
2 cups beef broth (I use the paste variety of bouillon because it has a richer flavor than the cubes)

1 Melt butter in a 2-quart saucepan.
2 Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
3 Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.

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