Mushrooms Boiled in Butter with Garlic and Green Onions

Mushrooms slow cooked in butter, garlic and green onions, the mushrooms exuding their own liquid to add to the flavor.

Wipe off the dirt from the mushrooms, or rinse it off. In a tight-fitting pot, over relatively low heat (a crock pot is good, also), melt the butter. Put in about half of the garlic and green onions, add the mushrooms and the rest of the garlic and green onions on top, cover. I find that it is a good thing that there is very little space left in the pot at the start. I cook them for a couple of hours and will adjust temperature to make sure that they are simmering, and not boiling away the liquid. They taste even better if you wait to eat them the next day, if you can wait that long. I have found this a popular potluck dish.

Got this recipe from a friend, inspired by Lord of the Rings.



Great as a side dish, or main course if vegetarian.

4-6 pounds of button mushrooms

3-4 buches of green onions, roughly chopped

1/2 bulb of garlic, give or take a clove or two, crushed

2 sticks butter, no substitue

green onion substitutions

great camp recipie. A good substitution for green onions due to the strong nature of the onion would be to use Leeks or Shalots. One large Leek sliced into thin narrow ribbons lengthwise, will add a lot of bulk to the recipie without overpowering the dish with too much onion. I also tend to add a half of a green or red bell pepper for a little color and flavor to compliment a campfire grilled brisket. this is one of those quick and hearty recipies for feeding a lot of people with little cooking time, just long enough to brown the mushrooms and soften the onions a bit. I have found that this recipie just about goes with any maincourse from meat to fish with minor adjustments in the mix, thanks for a great recipie add.