Friday, October 30, 2015
When Pam and I went out to California, we stayed at a hotel in Capistrano Beach, near Dana Point, California. The closest restaurant to the hotel was Agostino's Ristorante Italiano (or Agostino's By The Sea). The restaurant is right on the Pacific Coast Highway and we ate outside over the highway - but more importantly with a great view of the Pacific Ocean. Sure, we heard the cars - but we also heard the waves crashing along the shore of Doheny State Beach. It was a wonderful place for a meal. And while we had a great location, the food was fantastic. They had a special menu item for an appetizer - Sauteed Mushrooms. They were...how to put it...amazing! So good, in fact, that we went BACK to that restaurant before we left California. Both times, we shared the amazing sauteed mushrooms with one order of Spaghetti alla Putanesca. That was great and I hope to make that at home.
Once we started eating the mushrooms on the first night at Agostino's, I knew we had to try to make it at home. I saw on the menu what ingredients were in the dish, and I asked how it was made. I was sorta fishing around for a recipe. The waitress said it was easy, just put in some broth and wine with the ingredients - and you have a great meal. But what made it SO DARN GREAT was the sauce that the mushrooms were cooked in. They had great bread and we used it to get every drop of sauce.
Before I left California, I sketched out a recipe on my little notepad. I tweaked it a bit and tried it tonight. It was spot on and tasted fantastic! This is going to be a regular dish for us, especially when we want to make Tapas or small plates for dinner. It will certainly be a special dish when we entertain. So, so glad we at at Agostino's and so glad we have this new recipe.
Ingredients (served 2-3)
1 tbsp Olive oil
1 tbsp Butter
2 cloves (or tsp) Chopped garlic
1 Shallot (small), chopped
2 tbsp Parsley, chopped (or 1 tbsp dried)
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
8 oz White mushrooms, stems trimmed and larger ones halved
1/2 cup Chicken or vegetable broth
1/2 cup Sherry or cooking sherry
1. Heat oil and butter over medium-high heat for 1-2 minutes (or until the butter is melted).
2. Add garlic, shallot, parsley Kosher salt and black pepper. Saute for 2-3 minutes
3. Add mushrooms and saute until they are blended with the garlic mixture.
4. Add the broth and sherry. Saute for 3-4 minutes. Lower the heat to medium and saute for 4 more minutes.
Serve with bread and enjoy!