With Mazzy and a general not wanting to go out of my house for New Years Eve feeling, we told our friends to come on over to eat food, hang out, and imbibe a few beverages. While we hadn’t planned on doing anything, we had a crap ton of food in the fridge/freezer to feed people with.
The plan was grilled chicken bacon and Swiss baked sammiches with sides of scallop scampi, and potato salad. I also made some guac and people brought other munchies like buffalo chicken dip. OMG it’s so good.
We didn’t even get to the sammiches or the potato salad. There was SO much food.
Originally, I was going to make stuffed mushrooms for Nik’s dad but I got distracted with Mazzy and forgot. Instead of letting the beautiful crimini mushrooms I had go to waste, I whipped up some of my Step Daddy-Bill’s bits of delight to add to the table.
These things are great. I’ve put them on pizza, salads, in pasta, just in my mouth. You get the idea? I thought so.
You need about a pound of crimini mushrooms. (They’re also called baby bellas.) I’ve used button mushrooms (white ones) and cut up portabellas too. So far, they’ve all worked.
I put 4-5 cloves of garlic in the butter. I’m part Italian so I mince garlic until my heart says, “That’s enough.” You can use less if you want. Or more. Your call. You’ll want at least 2 cloves in there though if I do say so myself.
You’ll want a nice dry red wine. I used Dark Horse Pinot Nior because it was open. You need a cup or so. Then I poured a glass for me. You can do this, or not. Your call.
You’ll need a stick of butter and red pepper flakes. I use a healthy pinch of them. If you’re into measurements, it’s about a rounded 1/4 of a teaspoon.
So now for what you do.
Wash and rough chop the mushrooms including the stems. Mince the garlic. Pour the wine. Have a sip.
Put the stick of butter in the pan on medium and when it starts to melt, put the garlic in the puddle. When it’s totally melted, put in the chopped mushrooms. Cook that until fragrant. Get those mushrooms nice and butter coated.
Pour in the cup or so of wine. Not the one you’re drinking out of, silly.
Bring all of that to a low simmer and sprinkle in the red pepper flakes. Cook until reduced by half or more. You’ll have a really nice sauce going on. If it doesn’t thickly coat the back of a spoon, reduce some more.
Taste one. If you want it to be sweeter, mix an unpacked tablespoon of brown sugar in about half a cup of water until mostly dissolved. Add to pan and re-reduce. If you want it to be spicier, add a few more pepper flakes. Stir well. Enjoy.
Patience for this dish is key. It takes a bit to reduce without scorching the sugars in the garlic and the wine. Your patience will be well rewarded.