Mushrooms are seasoned with garlic butter and steamed in their own juices in a no-mess foil pack.
Happy Monday everyone and Happy Bastille Day to those who are celebrating this French national holiday! Remember I told you last week about the Maille Mustard Mobile? Yesterday, James and I stopped by at FIAF’s Bastille Day event on 60th Street to catch up with the mustard truck and sample a variety of mustard. My all-time favorite has to be the Dijon Originale, as it is the most versatile and I use it in my salad dressings all the time, and James’ favorite is the Old-Style.
We also sampled a new product, Honey Dijon Mustard with Balsamic Vinegar, and were excited to learn that the condiment is made with balsamic vinegar from Modena, where we visited just two months ago! The taste is pleasing to the palate, and the consistency is perfect to be used as a sandwich spread (with tomato, fresh mozzarella, and arugula) or even with a piece of filet mignon. Mmmm!
After our mustard tasting, we stopped by the VIP lounge to sample more French cheeses, cured meats, pates, and wines. We also tried a French farmhouse pale ale, which we thought was perfectly refreshing for a hot summer day!
Speaking of summer day, I want to share with you a quick and easy summer side dish today. For our Fourth of July party this year, my aunt made these Garlic Butter Mushroom Packets that were so delicious and had everyone was asking for the recipe.
The method couldn’t be easier. And the best part is that you can wrap the packets ahead of time and store them in the fridge. Throw it on the grill next to your ribs and burger patties, and they’ll make a convenient, foolproof side dish fit for a crowd in no time!
This cooking method helps seals in all of the great flavors as the mushrooms cook in their own juices. Plus, it eliminates the problem with grilling mushrooms — wooden skewer catching on fire, mushrooms cooking up too quickly and burning, and the worse yet, mushrooms falling through the grates – I’m sure you know how it goes.