4 large Portabella mushroom caps
1/2 cup extra virgin olive oil
1 stick unsalted butter
1 bottle Frank Davis Bronzing Mix
1 bunch green onions, thinly sliced
1/2 bunch parsley, minced
1 Remove the stems from the mushrooms and toss them out.
2 With a sharp knife, cut the mushrooms in slices about three-quarter inches thick. Then cut the slices again, crosswise this time, so that you have nice bite-size pieces.
3 While you're prepping the 'shrooms, place a 12-inch non-stick skillet on the fire and heat it to about medium-high.
4 Pour in about 2 tablespoons of olive oil and drop in a couple of pats of butter. Then stir them together until they are fully combined and the mixture begins to sizzle.
5 Now you're ready to cook.
6 A scant handful at a time, drop the mushrooms to the skillet; and with a wooden spoon briskly toss them over and over, coating each piece with the butter/olive oil mixture.
7 When the pieces begin to 'toast' slightly on the edges, lightly sprinkle them with a touch of the Bronzing Mix and toss them once again.
8 At this point, you repeat the procedure again: a touch more butter and oil if needed, another scant handful of mushrooms added to those already sauteed in the skillet, and another sprinkle of Bronzing Mix. Then stir, stir, and stir until the mushrooms you've added also begin to toast around the edges.
9 Continue this procedure until you have a pan full of toasted, sauteed 'shrooms. By the way, if you get to a place where the pan is getting full and the first batch of mushrooms are showing signs of becoming 'too toasted,' then transfer about half of the pan contents to a warm serving bowl. . .but keep going.
10 When you have all the mushrooms sauteed (this is the technique I call 'bronzing'), put them all back into the pan one more time. Then scatter in a handful of sliced scallions and about a half-handful of parsley. One final toss to evenly distribute the green onions and parsley and you're ready to serve 'em up!
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