Sliced Zangar Buttons
Traditionally crafted using thin shavings of the enormous fungi of Zangarmarsh, this savory dish has been adapted to work with more common varieties of mushrooms. Despite the small change, it remains a flavorful accompaniment to any main course. Pairs well with Tender Shoveltusk Steak and rustic bread.
⏱️ Prep: 5 min🍳 Cook: 20 min
Ingredients
| 3 tablespoons | 45 ml | Unsalted butter, divided |
| 1 tablespoon | 15 ml | Extra-virgin olive oil |
| 10 ounces | 285 g | Button mushrooms, cleaned and sliced |
| 1 clove | Garlic, minced | |
| to taste | Salt and pepper | |
| 1 teaspoon | 5 ml | Dried thyme (or 1/2 tablespoon fresh) |
| 2 tablespoons | 30 ml | Flour |
| 1 1/2 cups | 360 ml | Beef stock |
| 1 tablespoon | 15 ml | Worcestershire sauce |
Instructions
- Melt 2 tablespoons of the butter and the olive oil in a medium frying pan over medium-high heat. Add the sliced mushrooms and carefully stir. Cook for several minutes, until the mushrooms have absorbed most of the butter and have shrunk down some.
- Make a small well in the middle of the pan, and add the remaining butter and minced garlic, followed by the salt, pepper, and thyme. Continue to stir for another 10 minutes or so, during which time the mushroom will put off a lot of liquid. Cook off most of that liquid, then dust with the flour, stirring until there are no visible clumps left. Add the stock and Worcestershire sauce, and cook for five more minutes until the gravy has thickened. Remove from heat and serve.