When Ed and I were living in Spain, so this is about 30 years ago, we were home on leave visiting our families, and we saw an episode of the Galloping Gourmet. I don’t remember if anything else was featured on that show, but Graham Kerr made sauteed mushrooms that caught our attention. We used to fix them all the time, they became one of our signature dishes, but over the years, we forgot about them. It’s likely that sauteed mushrooms with cayenne were something that our daughters wouldn’t eat as they were growing up, so they were bumped from the rotation. As empty nesters, we’re having fun rediscovering some of our favorites!
Now, we find ourselves living in Poland – the mushroom capital of the world and we’ve loving the GG’s mushrooms again. I’ve always liked mushrooms, but there is something about the addition of lemon juice and cayenne pepper that really brightens the flavor.
As I recall, and it has been a while, Graham Kerr suggested storing mushrooms in a brown paper bag in the fridge and using them as soon as possible.
The Galloping Gourmet’s Sauteed Mushrooms are a great addition to a grilled steak, kotlet schabowy, or even your morning eggs!
Smacznego!
Lois
Galloping Gourmet’s Sauteed Mushrooms
Description
Delicious spicy mushrooms from Graham Kerr
Ingredients
large container button mushrooms
3 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
Instructions
- Clean the mushrooms as you usually would. I think Graham urged viewers to use a damp paper towel. I tend to give them a quick rinse under running water even though that seems to be a mushroom sin.
- Quarter the mushrooms and saute in butter. I like them to get a little brown.
- Season with salt, a light sprinkle of cayenne, and a spritz of lemon juice.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
ButterYum
Haha… the Galloping Gourmet. I have an old book proof by Graham Kerr – after his GG days. Lots of handwritten notes in it. Pretty neat.
🙂
ButterYum
Vicki
I remember the Galloping Gourmet quite well! I used to watch him as a teenager. Her used to get completely sloshed! I still have a recipe I copied down from him. I’m so glad you shared this recipe. It sounds delicious.
Lois B
He did have a good time. I read somewhere that he’s on the cooking channel now.
Jenn
Lois, this looks really good. Love how brown the mushrooms look. We eat a lot of mushrooms – I have to give this a try!
evil cake lady
i love sauteed mushrooms, but i’ve never thought to add any cayenne. i’ll definitely try that!
Laura [Novelbite]
If you knew how often I eat sauteed mushrooms, onions, and potatoes for dinner (and ONLY sauteed mushrooms,onions, and potatoes), you’d probably think less of me. Love the addition of cayenne – a little southwest influence there?
Lois B
Laura – I think the only thing missing from your dinner is sauteed red peppers.
tralf
I had totally forgotten this recipe. I’ve just been using a bit of garlic and sherry. Gotta try these soon.
Char Alias
Loved his meat balls. He placed green olives in an ice tray, added water and put tray into freezer until frozen. Then wrapped hamburger around the ice cube and browned in hot oil until meat ball was browned on all sides. My children loved them.