Steak and mushrooms. Like Batman and Robin, Lucy and Ethel, Mr. Roarke and Tattoo, they were perfect together, with meat being the star and the mushrooms happy to play sidekick.

But not anymore.

By having some fun with the fungi, trying different cooking methods and flavor combinations, you can now make mushrooms a star. Steak as a side may bruise its ego a bit, but the only loss will be in your weight!

Try to use a mix of mushrooms if you can — some wild, some domestic — the different tastes and textures really stand out in this simple preparation.


Mushrooms with Vermouth and Garlic

1 pound brown or wild mushrooms

1 teaspoon anchovy paste

1/2 cup vermouth

2 tablespoons minced garlic, or more

1 shallot, thinly sliced

Sea salt or Kosher salt to taste

Red pepper flakes to taste

1 tablespoon fresh rosemary, chopped

2 tablespoons chopped parsley, added after cooking

Preheat the oven to 425 degrees. Spray a small Pyrex roasting dish with cooking spray. Dissolve the anchovy paste in the vermouth and put it in the dish. Toss in the mushrooms, garlic, shallot, salt, red pepper and rosemary and roast, uncovered, for about 30 minutes, stirring halfway through. Let sit a few minutes before serving. Top with fresh parsley if you like. Serves 4.

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