This one does not need a lot of explaining nor a lot of raving about - they speak for themselves once tasted.
If you're bored of your traditional morning fry up or fancy adding a bit of zing to your Sunday brunch then look no further than your mushrooms! Whether you are using little button mushrooms or BIG Portobellos they are magnificent sponges for sooking up flavour!
Simply fry in a little salted butter, in a scorching hot pan, for 30 seconds or so and then lash on Worcestershire Sauce all over. This should bubble and hiss immediately due to the heat of the pan. Another 30 seconds -1 minute in frying time and you should be left with no residue and a dark caramel brown colour to your 'shrooms.
The above advice is based on cooking button or chopped mushrooms... for big flat mushrooms I would recommend pricking the base a few times with a cocktail stick or fork, and letting the sauce soak in through the black, open top for at least 5 minutes before cooking. Then grill. Same great taste only on a bigger scale!
One last point to note, is if you are frying your mushrooms then consider doing it in the same pan as your bacon was cooked- this just gives added flavour (particularly smoked bacon) and texture from the remains in the pan latching on to these beautiful wee beasts.
Enjoy! x
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