Back in the day, The Wife and I used to visit the Bristol Renaissance Faire in Wisconsin annually. Life has since gotten in the way. We moved a few hours away and have not made it back in over 15 years. We would go in costume and everything. One of The Wife's favorite treats there was garlic stewed mushrooms. I am not a fan of mushrooms, but she adored these. I have on and off attempted to approximate those mushrooms and this is the closest I've gotten. This does have a lot of liquid in it, so you could probably double off the mushrooms and onions and still be fine. Alternatively, have a good piece of crusty bread on hand and just dip in in the liquid. Either way, it's a fast and easy recipe for mushroom lovers. Just have a mint handy when you're done because these will give you breath that can slay a thousand elves.
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| Renaissance Faire Garlic Mushrooms |
Ingredients
- 8 ounces mushrooms, sliced thick (or leave them whole if you really want. That's how they were at the faire)
- 1/2 large onion, chopped
- 6 cloves garlic, chopped
- 1 stick butter
- 1 cup beef stock (or vegetable stock if you don't do meat)
- 1/2 teaspoon smoked Cherrywood salt (in the event you can't find this, just throw in 1/2 teaspoon of salt and a few dashes of Liquid Smoke)
- 1/2 teaspoon garlic pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch slurry (1/2 teaspoon corn starch, 1/2 teaspoon water, mixed)
- In a medium saucepan, over medium heat, melt the butter.
- Add the onions and garlic and cook, stirring occasionally until the onions are translucent.
- Add the mushrooms, cook 2-3 minutes.
- Add the stock, salt, garlic pepper, and Worcestershire sauce.
- Bring to a simmer and let simmer for 5-7 minutes.
- Remove from the heat and mix in the slurry.
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| Good Times! |
