My favorite Riesling is sweet and smooth and has a beautifully round flavor, which is why I like drinking it. So it seemed to stand to reason that it would work well in cooking applications, too. I was right! Look below...
1. Clean your mushrooms well with a dry paper towel. No one likes gritty 'shrooms. And remove the stems leaving only the caps.
2. In a small skillet over medium high heat melt bring to a simmer 1/2 Tbsp. salted butter and 1/4 cup of your favorite Riesling.
3. Place the caps open side down in the pan of simmering liquid. Allow to cook this way for about 2 minutes. Turn the heat down to medium low and cook for another 1 minute.
4. Turn mushrooms caps over, open side up, and cook till the liquid has reduced to a thick glaze. keep you heat low at this point to give the mushrooms a chance to get tender. If your liquid has thickened too soon, just add a couple Tbsps. of warm water and continue to cook until the liquid has again reduced and is thickly bubbling.
5. Try not to eat them before you serve them... But do be sure to serve them with the glaze from the pan. It is packed with intense, rich flavor. This would be great with a seared steak. I eat them alone, no need to corrupt their amazingness.
Other white wines will work with this recipe, but Riesling seems to have a special relationship with mushrooms and butter. Enjoy!
Tomorrow: An introduction to the soon-to-be regular addition to my blog. You'll love her : )