These delightfully buttery, soft, savory mushrooms are inspired by a dish served at the Bristol Renaissance Faire near Chicago. I haven’t been there in ages, but my friend Shannon worked to cultivate this recipe based on her experiences, and credit goes to her for this.

Regardless of how accurate they may or may not be to the original, these are absolutely amazing for any mushroom lover. These will cook down to about a quart.

16oz whole white button mushrooms
8oz whole small portabella mushrooms
1 med Vidalia onion, julienne cut
8 tbsp. (1 stick) butter
1-1.5 tbsp. minced garlic
1-1.5 tbsp. Italian dressing
2 tbsp. Worcestershire
1 tbsp. balsamic vinegar
1 tsp. salt

Wipe all the mushrooms of dirt with a clean dish towel or paper towel. Cut the large ones in half or quarters to get uniformly sized pieces.

In a large pot, melt the butter on medium heat. Add the onion and cook for a few minutes until they’re clear.

Add the mushrooms and cook for a few more minutes, then add all the rest of the ingredients, stirring to coat the mushrooms. The mushrooms will produce a lot of liquid as they cook, so you don’t need to add more liquid.

Reduce to low heat and simmer for an hour or so, stirring occasionally to prevent sticking.

Check the flavor along the way and make adjustments to taste.

Serve warm, but not molten hot.