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pseudomonasI had some of Morrison's "breakfast mushrooms" - they're just large (maybe 10cm diameter) field mushrooms, I think.
I sautéed one very slowly in a mixture of butter & olive oil with a small sprinkle of my all-purpose seasoning mix (equal parts garlic powder, chili powder, and smoked paprika) and towards the end seasoned with minced (well, grated) garlic, and fresh-horseradish-grated-into-vinegar (cos it was around and I thought it'd be nice.)
Served on top of a toasted pitta bread (because that's what I had), and with mushroomy pan juices (deglazed with a tiny amount of lemon juice) poured over it so the bread soaked it up, it was more delicious than I'd anticipated.
I sautéed one very slowly in a mixture of butter & olive oil with a small sprinkle of my all-purpose seasoning mix (equal parts garlic powder, chili powder, and smoked paprika) and towards the end seasoned with minced (well, grated) garlic, and fresh-horseradish-grated-into-vinegar (cos it was around and I thought it'd be nice.)
Served on top of a toasted pitta bread (because that's what I had), and with mushroomy pan juices (deglazed with a tiny amount of lemon juice) poured over it so the bread soaked it up, it was more delicious than I'd anticipated.