Tuesday, April 17, 2012

Flambéed Mushrooms

Flambéed Mushrooms

My husband decided to bring a little of his talent to my blog and made these mushrooms as a side dish on Easter.  My cousin was the camera man and they had a little fun bonding in the kitchen while preparing this dish.

Serve on its own or over a bed of rice.  Yum!

Note:  When flambéing, let the flame burn out on its own.  It doesn't take long for it to extinguish.  Just turn the pan slightly on its side and the juices will put out the flame.

1 large sliced Onion
Mushrooms (sliced)
Olive oil
Salt & Pepper

1.  Saute onions in olive oil.
2.  Add mushrooms and season with salt and pepper.
3.  Add some butter on top of mushrooms to liquify and avoid burning.
4.  Add Courvoisier and flambéed.
5.  Stir until flame dies.

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