Cremini and button mushrooms sauteed in butter and garlic. Then quickly simmered in a creamy parmesan sauce until tender. The perfect topping to pork or steak off the barbecue or just eat’em all by themselves!
1. In a large pan over medium-high heat melt the butter. Add the mushrooms and cook 2-3 until browned and slightly tender. Add in the beef stock and deglaze the pan or use the spoon to scrape up any brown bits on the bottom of the pan.