Looking for a way to get more out of your fungus? Well, we have you covered!
A nice pan of these fine ‘shrooms, sautéed with prosciutto and garlic, then finished with melted Brie will, of course, top off a steak or chop or baked potato nicely, but these puppies can stand on their own – on a cracker, a slice of crusty bread, or even scooped into an endive spear; it is all good.
Thanks to the nice folk at closetcooking.com on the faceplace for the recipe.
•1 tbsp butter
•1 lb sliced ‘shrooms
•4 oz cubed prosciutto
•2 tsp fresh minced garlic
•1/4 cup veggie stock
•1 tbsp Sherry Peppers Sauce
– or your favorite hot sauce, to taste*
•4 oz Brie, sliced
•1/4 tsp seasoned salt
•Freshly chopped parsley
*You might could go with Worcestershire sauce here, too.
Melt the butter in a large skillet over medium high heat, then add the ‘shrooms and prosciutto and cook until the ‘shrooms are golden brown and the prosciutto crispity, about ten minutes.
Add the garlic and cook for another minute or two.
Stir in the stock and the Sherry Peppers Sauce, then add the sliced Brie.
Reduce the heat to low, cover, and cook until the Brie has melted.
Give it a taste and add salt and pepper, if you think it needs it.
Stir in the chopped parsley and serve.