Ingredients:

  • 5 lbs (680g) Mixed Cremini and/or sliced Portobello caps
  • 3 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced finely
  • 1 Tbsp Smoked Paprika (Spanish style)
  • 1 tsp Dried Thyme
  • 1/2 tsp Crushed Red Pepper Flakes (adjust to taste)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Soy Sauce or Tamari
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped
  • Kosher Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Clean mushrooms gently using a brush or damp cloth. Slice thicker mushrooms to roughly 1/4 inch thickness.
  2. In a small bowl, combine the smoked paprika, thyme, and red pepper flakes to create the spice blend. Set aside.
  3. Heat 1 Tbsp butter and the olive oil in a large, heavy-bottomed skillet over medium heat. Add the diced onion and sauté gently until softened and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove the onion/garlic mixture from the pan and set aside.
  4. Add the remaining 2 Tbsp of butter to the hot pan. Working in batches if necessary (do not overcrowd the pan!), add the mushrooms in a single layer. Let them sit undisturbed for 3-4 minutes to develop a deep brown colour before stirring. Continue cooking until all moisture has evaporated and the mushrooms are deeply caramelised.
  5. Sprinkle the prepared spice blend over the browned mushrooms. Stir well to coat evenly. Cook for 1 minute until the spices are fragrant.
  6. Pour in the Worcestershire sauce and soy sauce. Scrape up any browned bits (the fonds) from the bottom of the pan. Let this sauce reduce slightly.
  7. Return the reserved onion/garlic mixture to the pan. Stir everything together. Taste and adjust seasoning with salt and pepper as needed. Remove from heat, stir in the fresh lemon juice and chopped parsley.
  8. Serve the Campfire Sizzled Cowboy Mushrooms immediately.