THOSE BLOODY MUSHROOMS
Wow. Over the top. How about we try over potato bread toast with these ‘shrooms instead of always pasta? Ready, get set, go!
Makes 4 cups
8 T. margarine
1 lb. fresh white button mushrooms, washed and cut
1 lb. crimini (Babybella) mushrooms, washed and cut
Cut mushrooms into different sizes and shapes to create the impression of different types of mushroom for the budget-minded person – some slices, some dices, some chunks
6-8 lg. garlic cloves, smashed and coarsely cut
1 T. garlic powder
2 t. smoked paprika
1 T. sea salt
1 t. onion powder
1 t. dried tarragon
1 c. Marsala wine
1 c. water
2 T. arrowroot powder mixed with 2 T. additional Marsala wine in cup till dissolved
slices of potato bread lightly toasted and spread with softened margarine
freshly ground black pepper
In extra-large skillet, over medium heat, melt margarine. Add mushrooms, garlic cloves, garlic powder, smoked paprika, sea salt and onion powder. Saute till partially wilted and edges soften – about 10 minutes.
Add tarragon, Marsala wine and water. Stir well, cook 10 minutes boiling at medium heat.
Add arrowroot powder mixture, stirring till thickened, then cook another 10 minutes. Remove from heat and salt and pepper to taste.
Liberally spoon mushroom and liquid over toasted potato bread and serve.
Posted in: KNIFE & FORK SANDWICHES