Browned Baby Portabella Mushrooms

Baby Portebella Mushrooms
Fresh Real Butter (maybe half a stick)
Garlic salt
Garlic Powder

Run cold water over mushrooms gently in a colander under cool water, rub the foot of each fungus and remove all soil.
Pat dry in a paper towel (towel should be a pure white towel now ink or print on paper when used for food). When they are dry they slice best and will not crush and mush up.


With the slicing blade of your "Handi Dandi" food processor (save up for one it is a great investment) or use a very sharp dry knife slice thin. Place all in a bowl and cover with plastic wrap ( I like "cling free"). With the mushrooms in a bowl you can take your processor bowl right over to the sink wash it in hot water now before they sit and dry, makes it easier in the long run and clean up is done.


Heat pan (my pans are Ceffalons Commercial Grade Aluminum Cookware, I saved and prayed for years for them then one day a "Broadway" store went out of business and I got them 50%-70% off!) They are heavy but they cook the foods wonderfully and have a very long life*like for ever*! Get the best tools you can afford One at a time if you need too, or wait until you can. Pray too . We have not because we ask not and when we do ask we ask ....
Hot pan , cold butter
Note my butter dish , when I open a stick of butter I slice it down the center then I slice it into teaspoon width (see the paper on the butter) . That will give you pre-measured 1/2 teaspoon pieces that when cold are easily handled when placed as in image.
melt butter, remove rue ( that is the whey in the melted butter, it looks white and bubbly ) It will burn and leave an after taste. Your butter should run clear in pan.
When rue is removed add the mushrooms cover with a lid , ?3 minutes.
Mushrooms will begin to rest or release their juices, Shake the garlic salts and powers over the mushrooms.
You'll begin to smell them.
I cook like "Rattatouille" So you'll have to bear with me.
Remove lid and let the juices evaporate.
This will concentrate the flavors, continue until the mushrooms are no longer real juicy, but yet not dry.
Now grab a big steak! We made this batch for Christine over at "Are we there yet Mom?"