I really can’t think what to call these. “Mushrooms made like poached radishes” is too long, as well as being inaccurate. These mushrooms ain’t poached. So that’s what I have been calling them. Their inspiration did arise from one of my favorite radish recipes, though. And man, they are killer along with some mashed potatoes and beef that’s been slow-cooked in stout. I wish I had cooked like 10 portabellas, because then I could have them for leftovers today. But alas, I only had one.

These Mushrooms Ain’t Poached
1 portabella mushroom, in bite sized chunks
1 Tbsp. apple cider vinegar
1/4 tsp. dried parsley
1 Tbsp. butter

Brown the mushroom chunks in the butter. The secret to browning mushrooms, according to Julia Child, is not to crowd them in the pan. And so far as I can tell, she is right.

When they look browned, sprinkle over the parsley and the apple cider vinegar. Serve.

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