Werewolves of London - Hot and Spicy Glazed Mushrooms
Friend gave this to me, could not resist the name. I did not totally understand the name until I made these for the first time. Cook them and you will understand. A tip of the hat to Warren Zevon for inspiring these. Rest in Peace Warren! Ahhh...Oooh!!! Werewolves of London!
Friend gave this to me, could not resist the name. I did not totally understand the name until I made these for the first time. Cook them and you will understand. A tip of the hat to Warren Zevon for inspiring these. Rest in Peace Warren! Ahhh...Oooh!!! Werewolves of London!
- Carbohydrate 19.2532977800225 g
- Cholesterol 98.81831285998 mg
- Fat 37.9208368192022 g
- Fiber 1.71323866018858 g
- Protein 5.04809586979178 g
- Saturated Fat 23.6995339571834 g
- Serving Size 1 1 Serving (263g)
- Sodium 1070.82441214315 mg
- Sugar 17.5400591198339 g
- Trans Fat 2.86191568211309 g
- Calories 420 calories
Step-by-step
- Clean the mushrooms with a damp towel.
- Over medium heat, melt the butter in a large skillet.
- Add the mushrooms, toss to coat.
- Introduce the garlic, allowing to cook 1 minute prior to incorporating the remaining ingredients.
- Increase the heat to medium high, continually stirring for 2 minutes.
- Cover and heat (stirring frequently) until the mushrooms are coated with a heavy caramel and the butter separates from the Worcestershire sauce.
- Remove the coated mushrooms with a slotted spoon, discard any residual sauce.
- Makes for a great appetizer or side dish.
Ingredient measurements alone cannot convey the vigorous reduction required to build this specific pan sauce. Achieving the necessary heavy caramel without scorching the garlic demands specific hardware and active heat management.
Pan Selection and Heat Control
Surface area dictates success here, so choose a wide 12-inch stainless steel or enameled cast-iron skillet rather than a cramped saucepan. Crowding prevents the moisture released from the twenty ounces of fungi from evaporating efficiently, stalling the reduction. Introduce the minced garlic only after coating the mushrooms in melted butter, and cap the total preliminary saute at exactly 60 seconds to prevent bitter charring. Raising the burner to medium-high for the subsequent two minutes initiates the emulsion between the dairy fats and the fermented liquids.
Reduction and Storage
Covering the pan traps steam to tenderize the caps while the Worcestershire sauce and butter break down. Watch for the visual cue of the butter fats completely separating from the dark glaze, signaling the reduction is finished. Transfer the solids immediately with a slotted spoon to halt cooking. Stored in an airtight glass container within the refrigerator, leftovers keep for up to three days, though the mushroom texture softens considerably upon reheating.
