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!
Delicious spicy mushrooms from Graham Kerr
large container button mushrooms
3 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
- 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.