Sautéed Garlic Mushroom Skulls Deglazed with Wine
Ingredients
- 8 oz Mushrooms
- 3 tbsp Olive oil
- 4 tbsp Butter
- 4 cloves Garlic- minced
- 1/3 cup Marsala wine
- 1 tsp. Parsly
- 1 Sprig of thyme
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Option ingredients:
- 1 Onion diced
- 1/4 tsp Sugar
Instructions
- First, gather all the ingredients.
- Next, wipe clean the mushrooms with a wet towel or paper towel.
- Then, slice the mushrooms in half lengthwise.
- Now, make the mushroom skulls by making eye holes with a straw.
- Heat 3 tbsp olive oil on medium-high heat.
- Add mushrooms flat side down to the saute pan.
- Immediately add ½ tsp of salt and a pinch (1/4 tsp) of pepper to the mushrooms in an even sprinkle to the tops of the mushrooms.
- Cook for 2- 3 minutes without moving the mushrooms. (Don't move the mushrooms at all.) This is to develop a deep brown caramelization on the flat side of the mushroom. (If you want to bulk up the recipe, and you have the time, you can saute/caramelize an onion in a separate saute pan and add it in at the end. However, they are not needed for this recipe.)
- Then, add the wine (I used marsala). Deglaze the pan with the wine. *If using a dry wine, consider adding a 1/4 tsp of sugar to mellow out the acidity of the wine.*
- Next, add the 4 cloves of finely minced garlic.
- Cook the wine down for about 2 minutes. (The wine will help cook the garlic without the garlic burning.)
- Now, add 4 tbsp of butter, and a sprig of thyme.
- Cook butter down until it melts and a sauce forms. (Make sure to keep the garlic moving to prevent burning the garlic.)
- Then, turn off the heat, and add 1 more tbsp of butter and the parsley. Toss to coat all of the mushrooms. (If you choose to saute onions separately, gently mix the sautéed onions through the rest of the ingredients now.)
- Finally, add to a serving dish. Serve sautéed skull mushrooms with crostini or baguette.
Servings: 3