How to make it

  • For Baby Bello Preparation

  • In medium deep skillet or sauce pan, melt butter over low heat.
  • Add shallot and garlic and cook, stirring often, until onion is translucent.
  • Add black pepper and mushrooms and cook about 10 minutes, until softened and warmed through and liquid has rendered, but you still want them firm.
  • Remove mushrooms with a slotted spoon and set aside.
  • Turn up heat to medium and add wine and stock to pan.
  • Reduce by 1/2.
  • Add Dijon, Worcestershire, salt and cream and let simmer, stirring often, to reduce and thicken.
  • Add mushrooms back to pan(use a slotted spoon, again, these suckers yield a lot of liquid upon standing. :) and heat just until heated through.
  • Sprinkle with parsley to serve.
  • For Full Cap Preparation

  • Drizzle caps with a lil olive oil and coat with the black pepper.
  • Heat 2T butter in skillet and cook mushrooms a couple minutes on each side over high heat(or grill or broil them)
  • Remove from pan and add onions and garlic(with a lil more oil or butter) and continue with sauce directions from above.
  • Instead of adding mushrooms back to the sauce, just serve the sauce spooned over the caps, just as you would with steak au poivre. :)

Reviews & Comments 3

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    " It was excellent "
    optimistic1_2 ate it and said...
    A very big hit!
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    " It was excellent "
    optimistic1_2 ate it and said...
    I made these mushrooms and they were sooo good. There were some leftovers, and when I reheated them, they were even better.....a very addictive recipe!
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  • cuzpat 7 years ago
    Look and sound yummy!
    Was this review helpful? Yes Flag
    " It was excellent "
    optimistic1_2 ate it and said...
    We have friends coming for dinner next weekend and have already decided to bbq steaks, will give this a whirl for a side...Nice post!
    Was this review helpful? Yes Flag

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