Wined and Dined Mushrooms

Welcome back to the All Things Southern kitchen, folks. I found some big gorgeous mushrooms at the store earlier, which made me think about a nice thick steak sizzling on the grill, which led me to twice baked potatoes, a fresh garden salad—oh, and French bread with garlic butter… Holdddddddddd it…..I’m afraid I was getting ahead of myself. Here, let me show y’all how to wine and dine these mushrooms. You’ll never cook a steak without thinking about ‘em again…

“Wined and Dined Mushrooms”

1 pound of fresh mushrooms
2 cloves crushed garlic
1 cup olive oil
½ cup red wine vinegar
2 teaspoons tarragon
2 teaspoons grated onion
1 teaspoon celery salt
Salt and pepper to taste

First we’ll snip the dried ends off of a pound of fresh mushrooms and wash ’em well. While they’re draining we’ll start on the marinade.

For our base, I’m going to take a cup of olive oil and combine with it a half-cup of red wine vinegar. It’s best to put this in a container with a top and shake it. You have to force the oil and vinegar to get along. You know, kinda like cats and dogs, Republicans and Democrats, Bama and LSU, the Hatfields and…well, I guess you got it.

We’ll grate in a little onion and add a couple cloves of fresh garlic. Then we’ll season the marinade with a teaspoon each of celery salt and dried tarragon. Stir, add salt and pepper to taste and pour over the mushrooms. We’ll chill ‘em about six hours, stirring ‘em every now and then and when our steak is ready, we’ll sauté’ them briefly in their own juices and layer ‘em over the top. Have mercy! Enjoy my Wined and Dined Mushrooms, y’all. That’s good eating, from the All Things Southern kitchen to yours.

Hugs, Shellie