Wednesday, March 7, 2012

Renaissance Faire Style Garlic Mushrooms

In Florida, the season for Renaissance Faires is in full swing. Trying to decide if we should go to the Tampa Bay Renaissance Faire this weekend made me think about my favorite Renaissance Faire food, garlic mushrooms. I actually haven't had them since we moved here, but they were a favorite of my whole family at both the Bristol Ren. Faire in Wisconsin and the Kansas City Ren. Faire.


2 Pounds of baby bella mushrooms ( whole or sliced)

1 Cup of vegetable or beef broth

3 Tablespoons minced garlic

3 Tablespoons of butter

1/2 teaspoon smoked salt

dash of black pepper

1/2 of finely minced parsley

Combine everything except the parsley in a large sauce pan. Cook over medium heat until the mushrooms are fully cooked, stirring often. Add parsley and cook an additional 5 minutes. Serve hot with crusty bread to soak up the broth.


Tammy said...

Yum. I just printed the recipe out. :)

Crescent Moon said...

By the way, any left-over garlic mushrooms can be mixed into scrambled eggs for breakfast the next morning. Yum!

Shoshi said...

Thank you! My husband and I LOVE the mushrooms at Bristol Ren Faire in Wisconsin. We miss the scrambled eggs with mushrooms that they no longer have there.

Sniper_M40 said...

What is half of parsley? Making this now and looked but didn't understand what that meant.

Thank you

Crescent Moon said...

I'm sorry, I never noticed that mistake before. Half a cup of fresh parsley.

Unknown said...

Is there a way to convert this recipe to slow cooker? Sounds yummy! Can't wait to try!

Crafty Crow