SAUTEED LOBSTER (HYPOMYCES LACTIFLUORUM) MUSHROOMS ENJOY DAN:

SAUTEED LOBSTER (Hypomyces lactifluorum) MUSHROOMS by CHEF DAN:

Serves 2

INGREDIENTS:

3 tablespoon olive oil

1 pound lobster mushrooms

3 tablespoon butter

2 garlic cloves, minced

1 shallots, finely chopped

1/2-cup Marsala

1 teaspoon EACH garam masala and turmeric

2 tablespoon fresh thyme

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Lift up segments of the debris gently with a gloved hand.

2.   Scrape away any dirt with a soft brush or cotton cloth this will keep the mushrooms in tack and and allow you to removes mush dirt as possible without rinsing them.

3.   Rinse with only if using them immediately.

4.   Heat oil in a skillet over medium- heat.

5.   Add lobster mushrooms and cook until they lose most of their water and start to caramelize a little.

6.   Add garlic, shallots and cook 5 minutes, stirring occasionally, until well browned.

7.   Transfer the mushrooms to a bowl.

8.   Add butter to the skillet, when butter has melted.

9.   Add Marsala, garam, masala, turmeric and bring to a simmer.

10.                Reduce the wine, spice mixture in half.

11.                Return the mushrooms to the skillet.

12.                Season with salt and pepper to taste.

13.                Toss with the thyme and enjoy.

14.                Serve with (ESSSENTIAL BARKERY) Ciabatta bread

ENJOY DAN:                                     BON-APPETITE!!