[I rarely serve mushrooms on their own, but this preparation is worth making an exception for. — Matthew] Start with at least a pound of mushrooms, remembering that they will shrink substantially when cooked. Any common type of fresh mushroom can be used; most recently I used a mix of cremini, portobello, and shiitakes. Cut
Step by step: heat pan, then turn it down to low-med. put butter in pan. add sandwich, rub it around in the melty butter. cover. wait 1 minute. check inside for melt, bottom for color. 30 more seconds if needed. remove sandwich, add butter, flip sandwich back into pan, rub around in melty butter. cover.
Heat a knob of butter in a skillet on medium-high heat. Slice and sauté a large purple onion and a large handful of fresh chili peppers along with their seeds (washing your hands afterwards). When those are soft, clear a space in the middle of the pan and add a whole head’s worth of garlic
Sauté a large chopped onion in half a stick of butter until onion softens. Optionally add a carrot, a bell pepper, a large mushroom, or a handful of chopped cherry tomatoes. Make a space in the center of the pot, add garlic, basil, paprika. Cook a few minutes to take the edge off the garlic.
How to make a proper brown gravy — it’s just like making a Béchamel cream sauce, except that instead of melted butter, you start with the fat and drippings collected in the pan after roasting meat: Roast meat in a roasting pan, then remove from oven, let it rest for a bit, and remove it from
Spicy sauteed vegetables. Recipe Yellow onion, one medium or large Bell peppers, two or three, Portobello mushroom, two or three, Cut the onion, peppers, and mushrooms into long strips, or put them through the Cuisinart slicer disc. Garlic, from half to a complete head Crush and peel the garlic, and cut each clove into two