Here we have Jack’s nursery before:.
Keep the heat turned up high and the sizzle going!The mushrooms will let out a bit of liquid as they cook and you want that liquid to cook off almost immediately so they don’t steam and become all bland and boring.
Keep going until they get to this point of brown-ness:.Spice Things Up.you can add in some seasonings!
For a classic steakhouse flavor, I like to add a pinch of salt and pepper, just a splash of balsamic vinegar, a pinch of rosemary and then a handful of fresh green onions.Continue cooking and stirring until the vinegar has reduced and the green onions have just softened slightly.
That should only take about 45 seconds.. OK!
Now you’re done, time to enjoy your restaurant-style mushrooms at home!.I restrained myself until next time.. Oh yes, there will be a next time!
I may still be a little bit freaked out, but I expect to be making a full recovery… and soon!Last week I showed you my.string of lights.
that I’d hung up in my mud room and I told you how they helped to set the tone for the whole room this Fall.. Today I’m going to show you just what I meant by that!.I really didn’t know what I was going to do at all in here this year.