Sir Wellington Caramelized Mushrooms
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Category
Appetizers/Snacks
Cuisine
Modern American
Servings
2 servings
Prep Time
10 minutes
Cook Time
10 minutes
Based on Hell’s Kitchen’s most famous dish, Beef Wellington, this Spiceology X Hell's Kitchen Sir Wellington blend boasts flavors of mustard, umami and shallot, with an earthy horseradish linger balanced by Worcestershire, rosemary and thyme - and pairs perfectly with mushrooms.
Prepped and cooked using Hexclad hybrid cookware.
Author: Chef Tony ReedIngredients
-
1 tablespoon Spiceology X Hell's Kitchen Sir Wellington blend
- 8 oz White Mushrooms
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- 3 cloves, Garlic, minced
- 1 tablespoon Worcestershire Sauce
- 2 tablespoon Brown Sugar
- 1 tablespoon Balsamic Vinegar
- Salt to taste
Directions
- Wipe the mushrooms clean with a paper towel and cut in quarters (can cut in halves if the mushrooms are small).
- Heat the oil and butter in a saute pan over medium high heat. Add the mushrooms to the pan in one layer. Cook for about 4 minutes without stirring.
- Turn the mushrooms over and cook another 4 minutes.
Stir in the Spiceology X Hell’s Kitchen Sir Wellington seasoning and garlic and cook until fragrant, about one minute.
- Add the Worcestershire sauce, brown sugar, and marsala wine and cook, stirring occasionally, until sauce has thickened.
- Taste for seasoning and add salt as needed.