Quote:
Originally Posted by Moses
Don't slice them. Quarter them. Sautée them in a little butter with Worcestershire sauce and a splash of vermouth. Trust me.
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This works well.
Be sure to add salt and pepper. Use kosher salt (or similar), as iodized salt has a flinty taste.
You can experiment a little from here too with different wines instead of vermouth, and other sauces like A1 or whatever else you have around. Think savory and beefy, and think what goes with that.
Don't over cook them. They're best browned (i.e. cooked dry to start) and with a little tooth to the texture.
Good luck.