Sir Wellington Caramelized Mushrooms

Chef Tony Reed
Servings

2

Prep Time

10 minutes

Cook Time

10 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

Based on Hell’s Kitchen’s most famous dish, Beef Wellington, this Spiceology X Hell's Kitchen Sir Wellington blend boasts flavors of mustard, umami and shallot, with an earthy horseradish linger balanced by Worcestershire, rosemary and thyme - and pairs perfectly with mushrooms. 

Prepped and cooked using Hexclad hybrid cookware.

Sir Wellington Caramelized Mushrooms

Ingredients

  • 1 tablespoon Spiceology X Hell's Kitchen Sir Wellington blend
  • 8 oz white mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves of garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • Salt to taste

Directions

  1. Wipe the mushrooms clean with a paper towel and cut in quarters (can cut in halves if the mushrooms are small).
  2. Heat the oil and butter in a saute pan over medium high heat. Add the mushrooms to the pan in one layer. Cook for about 4 minutes without stirring.
  3. Turn the mushrooms over and cook another 4 minutes.

  4. Stir in the Spiceology X Hell’s Kitchen Sir Wellington seasoning and garlic and cook until fragrant, about one minute.

  5. Add the Worcestershire sauce, brown sugar, and marsala wine and cook, stirring occasionally, until sauce has thickened.
  6. Taste for seasoning and add salt as needed.