Maple Caramelized Jumbo Mushrooms


maple caramelized jumbo mushrooms


Have you ever wondered what to do with those delicious-looking big jumbo white mushrooms at the grocery store or vegetable stand?  Here's one recipe that will answer your culinary curiosity with, as some have said, "mushrooms to die for". 

The subtle cooking aroma of beef and maple syrup wafting past one's nose will announce that these maple caramelized jumbo mushrooms are ready to debut as treats that are as visually delightful as their capturing aroma.  You'll find yourself secretly being the first to sample one.

Serve these Jumbo Mushrooms as an appetizer, or as a side to your favorite steak.

If you can't find those giant jumbo mushrooms at your market, go ahead and use the smaller ones. 

And if you'd rather pass on the final maple syrup caramelization step, your efforts will still be rewarded.  Just heap them on your grilled steak for that perfect traditional blend of meat and mushrooms.


1 doz fresh large mushroom
4 tbsp extra virgin olive oil
2 cloves garlic, chopped
1/4 cup warm water, with two beef bullion cubes dissolved
2 tablespoons pure maple syrup
1/4 cup Worchestershire sauce


(1)  Rinse the mushrooms and pat dry.
(2)  Heat the olive oil in a frying pan, with medium heat.
(3)  Add the chopped garlic and allow to simmer in oil for two minutes.
(4)  Add the mushroom and stir in the hot oil until completely coated with oil.
(5)  Simmer the mushrooms 5 minutes, uncovered, while periodically spashing with the Worchestershire sauce until the mushrooms turn brown.
(6)  Add the beef bullion water, continue simmering while stirring the mushrooms until the sauce has reduced to a thick paste.
(7)  Remove the mushrooms and allow to begin cooling but best when served warm.

Watch this video to see how to make Maple Caramelized Jumbo Mushrooms:

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