Ospidillo Cafe Gourmet Mushrooms
"A shockingly great appetizer or side dish. A friend of mine shared the original recipe with me and I tweaked it. If you like a good grilled steak, this is the perfect side dish and quite easy to prepare."
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photo by Bone Man
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb fresh mushrooms, washed and trimmed
- 8 tablespoons butter
- 2 beef bouillon cubes
- 1 teaspoon fresh garlic, minced
- 1⁄4 cup dry red table wine
directions
- Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off.
- Melt the butter in a 2- or 3-quart pan on low heat.
- Mash the bouillon cubes in with the butter and stir until they are dissolved. Then, add the garlic.
- Add the mushrooms to the pan, stir, then add the wine. Stir.
- Cover and maintain low heat (barely a boil) for about 25-30 minutes, stirring occasionally.
- The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.
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Reviews
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Oh, YUM!!! I've tried recipes using Worchestershire and other ingredients, but these are simpler and just plain better! I used sliced "baby bellas", and we fought over the last few shrooms! Thanks!
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I had to sub a few things but this turned out just fabulous for us. I had to use what I had on hand (stuck at home waiting for repairmen): a bag of frozen, Trader Joe's Asian Mushroom Medley and madeira instead of red wine. Also, I used half the butter called for and only 1 beef bouillon cube. If this recipe turned out so well with those substitutions then I can only imagine how great it is prepared according to 'the plan'. I served this with sauteed skirt steak and french fries. The husband was thrilled....we have leftovers and we're planning on using them in omelettes. Thanks Bone Man for posting this recipe! -
These were delicious with steak. I didn't have any beef bouillon though, so I used about 2 tsp. Better Than Bouillon vegetable base in place of it. I'm sure the flavor was quite different, but they certainly didn't taste like they were lacking any flavor. Thanks for the recipe! -
Really, Really, Really Good! I cannot wait to serve these to company. -
We had these atop our grilled steaks and they were awesome! Love the wine with the mushrooms!
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Tweaks
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I had to sub a few things but this turned out just fabulous for us. I had to use what I had on hand (stuck at home waiting for repairmen): a bag of frozen, Trader Joe's Asian Mushroom Medley and madeira instead of red wine. Also, I used half the butter called for and only 1 beef bouillon cube. If this recipe turned out so well with those substitutions then I can only imagine how great it is prepared according to 'the plan'. I served this with sauteed skirt steak and french fries. The husband was thrilled....we have leftovers and we're planning on using them in omelettes. Thanks Bone Man for posting this recipe!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
