"I am requesting the sautéed mushroom recipe from Popeye's Chop House."
Like many dishes at this understated restaurant, these mushrooms are simply prepared but extraordinarily flavorful. As they cook, the generous amount of fresh garlic is transformed from a powerfully sharp and strong ingredient to a mild and sweet accent.
Popeye's Chop House started as a local tavern. The original owner gave the place his childhood nickname, derived from his habit of swiping spinach from the neighbor's garden.
Dwight Rutz kept the name when he bought the place in 1987. Over the years he gradually increased the menu and expanded the space, making it less bar and more restaurant.
POPEYE’S CHOP HOUSE
17910 St. Rose Road
SKILLET MUSHROOMS > POPEYE’S CHOP HOUSE
Yield: 4 servings
1 cup (2 sticks) unsalted butter
1 cup chicken stock
3 tablespoons minced garlic
3 tablespoons diced pimientos, drained
12 ounces small to medium button mushrooms
Ground black pepper
1. In a 10-inch or larger deep skillet, combine butter, chicken stock, garlic and pimientos. Place skillet over medium heat; cook until butter has melted.
2. Stir in mushrooms. Cover, reduce heat to low and simmer 20 to 25 minutes, stirring occasionally, until mushrooms are soft. Add salt and pepper to taste.
3. Use a slotted spoon to transfer mushrooms into a serving dish. Serve with crusty bread or as a side dish with beef, pork or seafood.
Notes: Refrigerate or freeze any remaining butter-broth mixture for future use. This amount of liquid will make at least four recipes of mushrooms. For each future batch, add about 1/2 tablespoon garlic and 1/2 tablespoon pimientos.
A bit of the leftover butter mixture is delicious drizzled over grilled steak.
Per serving: 136 calories; 12g fat (79 percent calories from fat); 7g saturated fat; 31mg cholesterol; 2.5g protein; 4.5g carbohydrate; 2g sugar; 0.5g fiber; 30mg sodium; 21mg calcium; 400mg potassium.
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