Texas Black Gold Mushrooms Recipes

TEXAS BLACK GOLD MUSHROOMS

Steps:

• Melt Butter in saute pan over medium heat, once melted add garlic and stir as to not burn.
• Add mushrooms and flip or stir to coat.
• Add chipotle and white pepper. Stir.
• Let saute until mushrooms begin to give up their moisture, then turn up heat and de-glaze with 1/2 the white wine and reduce by one third. Then deglaze again with the rest of the wine.
• Add Kitchen Bouquet and demi-glace, stir until incorporated and let simmer low for 30 minutes or so.
• The longer you let it simmer, the thicker and richer the end product.
• They can be removed at any desired consistency, but it's best to stir on occasion and let turn to a consistency of a sludgy dirty motor oil.

TUMBLEWEED MUSHROOMS

Steps:

• Soak and agitate mushrooms in warm water, and drain in colander.
• Melt butter in pot.
• Add sherry, burgundy, worcestershire, tabasco, garlic powder, salt and black pepper.
• Add mushrooms, cover, and cook for 30 minutes stir every 5 minutes.

STUFFED BLACK MUSHROOMS

Steps:

• Remove the stalks from the mushrooms and chop.
• Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
• Mix the breadcrumbs, parsley, herbs and cheese together.
• Add the wine and melted butter to the saucepan, then add the dry ingredients.
• Season to taste with salt and pepper.
• Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
• Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
• Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.