Henrici’s Steak and Lobster Photo Courtesy of ConsumerGrouch.com
by David Grotto, RDN
When I was a young lad, about 16 years old, I had a rare opportunity to cook at the then famous Henrici’s Steak and Lobster restaurants, scattered throughout Chicago and vicinity. I basically did most of the prep work there but they did allow me behind the line to cook their wonderful beer batter-dipped onion rings, assemble huge shrimp cocktails and prepare their famous mushrooms, which usually were an accompaniment to the thick and juicy steaks they featured. The last ingredient added to the mushrooms, as they were sautéing, was a healthy splash of dry vermouth, which always flamed up for a nice show. That vermouth really added flavor and helped brown up the mushrooms, nicely.
I think you are really going to like the recipe but don’t worry about the effects of the vermouth – the alcohol burns off as you are cooking down the mushrooms so they shouldn’t be calling DCFS on you because you served them to your kids.
Lastly, the mushrooms in this recipe really have a meaty flavor which is great for my veggie-leaning daughters who love the taste of meat but would rather not eat so much of it. Besides, they are thrilled to know that mushrooms are low in calories. Mushrooms are also an excellent source of chromium, selenium and a good source of pantothenic acid, riboflavin (B-2) and niacin. They are the highest vegetarian source of vitamin D and contain good amounts substances called beta-glucans which possess immune-stimulating and cholesterol lowering benefits. Mushrooms may be a worthy opponent in the fight against dia-besity. Research has shown that swapping out high calorie dense foods for low-calorie yet filling foods like mushrooms can help aid in managing weight yet feeling satisfied after meals. Reducing weight can help reduce the risk of type 2 diabetes. Enough nutrition…
Here’s the recipe! Very simple to make with only six ingredients.
Prep and cooking time: 20 minutes
24 ounces baby Portobello mushrooms, washed and sliced 1/4″thick (crimini, button, shiitake and oyster varieties work wonderfully, too)
2 tablespoons extra virgin olive oil
2 tablespoons butter, unsalted
1 teaspoon Lawry’s seasoned salt
1 teaspoon coarse black pepper
4 ounces of dry Vermouth
In a large skillet, add olive oil and butter and warm over a medium heat until butter is melted and mixture starts to bubble. Add in sliced mushrooms. Stir and cover mushrooms well with oil and butter. Raise heat to high and continue to cook, stirring occasionally, until mushrooms become tender and fluid from mushrooms starts forming in the pan (about 10 minutes). Add seasoning salt and pepper. Stir mixture well. Cook for another few minutes until fluid in pan starts to reduce. Add vermouth and continue to stir and cook until mushrooms are browned and liquid is well reduced. Serve.
Hope you enjoy these mushrooms as much as we do. They are terrific over eggs, fish and of course, meat. But they also make a great side dish.