Caramelized Grand Marnier Sauteéd Mushrooms

Mushrooms and garlic are delicious together.  Sautéed in salted butter and finished with a splash of Grand Marnier for caramelized sweetness, this dish highlights both ingredients.

As your guests are enjoy their aperitifs, give them a show, that is, show them how entertaining these Grand Marnier Mushrooms are to make.  A few years ago, part of a sailing crew provided some pre-dinner drama - the Grand Marnier they set on fire got so hot that the plastic light bulb cover from the kitchen hood softened and mishaped and fell into the mushrooms!  After that incident, they sauteéd mushrooms elsewhere.

Assemble the ingredients: halved mushrooms, Grand Marnier, butter and chopped garlic.

   

Melt butter and add garlic.

Add mushrooms.

Sauté garlic until crisp and mushrooms are beginning to caramelize.

Take the pan off the heat and then add the Grand Marnier.   

Light the mushrooms off the heat to burn off the alcohol.

 

 

 

 

 

 

 

  

 

 

Grand Marnier Sauteéd Mushrooms

3 Tbls. salted butter

8 oz. white or crimini mushrooms

2-3 cloves garlic

1 oz.  Grand Marnier

Halve the cleaned mushrooms and chop the garlic.  In a medium-large sauté pan set over medium high heat, melt butter.  Add garlic and sauté until slightly brown.  Add mushrooms to the butter-garlic mixture and sauté until mushrooms are tender and edges are caramelized.  Ensuring sleeves are rolled up and other combustibles are out of range, remove the pan from heat, add Grand Marnier and quickly but carefully flame the mushrooms lighting the Grand Marnier on fire.  The flames subside in a few seconds when the alcohol burns off.  Serve warm with sliced baguettes; sopping up the pan drippings with the bread.

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