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.
Balancing the Heat and Acidity
Heavy reductions of Worcestershire sauce and butter create intense umami that demands a dry, high-acid counterweight such as a chilled Sauvignon Blanc or a crisp Pilsner poured at 38 degrees Fahrenheit. Because the sauce breaks down into a rich emulsion featuring twelve tablespoons of dairy fat, carbonation slices cleanly through the coating to reset the palate between bites. When pairing heavier starches alongside this preparation, avoid buttery mashes and instead opt for plain grilled sourdough bread capable of absorbing excess pan drippings without adding extra weight.
Mastering the Pan Emulsion
Achieving proper caramelization requires a wide stainless-steel skillet rather than non-stick surfaces, allowing moisture to evaporate rapidly within the first four minutes of cooking. Maintaining medium-high heat ensures the Worcestershire sauce and butter fuse into a glossy reduction rather than boiling the fungi in their own juices. Watch for the precise visual cue when the butterfat visibly separates from the dark sauce, indicating the glaze has reached maximum adhesion.
Mushroom Selection Dynamics
Whole medium specimens work best here because trimming only the stem tips preserves internal cellular structure and prevents waterlogging during the cleaning phase. While fresh cremini or button varieties yield a firm, springy bite, canned or rehydrated dried alternatives introduce excess liquid that sabotages the reduction phase entirely. Keep raw fungi unwashed in a paper bag for up to five days before cooking to maintain optimal surface dryness.
