Yes You May, Our Favorite Indulgence is the Virtual Supper Club’s theme this month. I made a side dish (or it could even be an appetizer!) of Mushrooms! I love mushrooms and these Mirin Glazed Mushrooms are exceptionally delicious! There is something about their earthy flavor and texture that just plain satisfies me. Grumpy and I loved these so much, that I’ve already made them more than once and will probably make them again!
The Cooking Light Recipe for these mushrooms did not include an herb, other than it showed some parsley sprinkled on top. I decided that freshly chopped rosemary stirred in at the end would be a great addition to the flavor of these mushrooms and I was not wrong! Grumpy really enjoyed them, so much so he commented about how good they were before he even knew I was making them for a recipe post!This recipe has some of the best ingredients! Butter and slightly sweet Mirin (japanese wine) make these glaze up really nice. The tiny hit of rosemary adds that touch of herb that make most dishes special. I hope you will try these, I’m sure you will love them too!
Here is what the rest of our menu for the Month of May looks like!
Val at More than Burnt Toast made an amazing appetizer (that I cannot wait to try myself!) Her recipe choice of Salt Roasted Shrimp with Lemon Honey Dipping Sauce just has my mouth watering!
Sandi at Whistlestop Cafe Cooking made the main dish of Filet with Bourbon Coffee Sauce. Ok, just those words tell me that recipe is going to be amazing! It has bourbon and coffee in it’s sauce, how can it not be!
Sarah at All our Fingers in the Pie made a side dish of Garlic Herb Fries. These sound extra appealing to me because you actually bake the fries but then saute them in a little bit of garlic butter before serving. Oh YUM. Now that is an indulgence!
Shelby, that would be ME 🙂 Made the Mirin Glazed Mushrooms in this post! I call this a definite indulgence because of the buttery sweetness of this recipe!
I hope you enjoyed our virtual meal and I really hope you try some of these recipes on your own! What is your favorite indulgence?
- 1 tablespoon butter
- 8 ounces button mushrooms, halved
- 1 garlic clove, minced
- 1/4 cup unsalted chicken stock
- 1 tablespoon mirin
- dash salt
- pepper to taste
- 1/2 teaspoon chopped fresh rosemary
- Melt the butter in a large skillet over medium heat.
- Add the mushrooms and garlic and cook until the water has begun to release. About 3 minutes.
- Add chicken stock and mirin. Simmer until liquid has become syrupy. Sprinkle with salt, pepper and chopped rosemary.
- Yield: 4 – 1/2 cup servings