Stuffed Fresh Mushrooms

With a mess of quail or a good, thick steak, nothing goes better than sautéed mushrooms. Bob Baugh, one of my hunting and fishing buddies and former business partner sent me one of his old recipes that we hadveshared many times. You have my assurances that these mushrooms are tops and will enhance the enjoyment of any grilled meal!

Sautéed Fresh Mushrooms
By Chef Bob


40 large fresh mushrooms, stems sliced away, washed and patted dry

3oz Maderia

1 stick butter

2 sticks butter, diced ¼ in. and softened

Salt and pepper

Chopped parsley

In a large, sauté, pan, melt 1 stick of butter, add mushroom caps, heads down in the pan and increase the heat. When caps are lightly browned, turn them over and continue to sauté for one minute. Add Maderia and deglaze pan, a flame may ensue momentarily. When the Maderia has evaporated, turn heat to the lowest setting possible and add diced butter, a little at a time, while shaking the pan until all the butter is added. It is important to keep shaking the pan while adding the butter. You do not want it to become oily or liquefy. A smooth and glossy sauce should be the result.

Salt and pepper to taste and garnish with the chopped parsley. Serves 4 or 5.