Fireworks Finishing Butter

Fireworks Butter Recipes

Fireworks Classic Steakhouse Mushrooms


Currently, I'm doing an elimination diet. I have been struggling with some digestive issues for some time now. Its not a new thing, this feeling of constriction in my chest and the inability to swallow. I can feel it come on and it can be down right painful if I continue to eat in that moment. So I have to stop, excuse myself from the table and go take a breather. As you can imagine this is extremely difficult to do with a family of 5 whose only meal time together is at dinner at the end of a long busy day.

My issues finally reached a fever pitch in October when other symptoms came on. I was getting excruciating sore throats and my voice started going hoarse. I was seeing the doctor every few weeks for strep tests and they were all negative. So I went to an ENT. Thank goodness I did. I'm now on the right path to healing my gut and esophagus from what is GERD. Its become a fairly common ailment these days with over processed foods and who knows what ever else we are eating. Stress and hormones are also contributing factors. So, because of this diagnosis and needing to find relief from the symptoms I put myself on a vegan/paleo diet. Vegan in that I'm deleting all dairy (minus the grass fed butters) and most meats from my daily intake. And Paleo for the deletion of processed foods, sweets and most alcohol. Its been bittersweet, pardon the pun. I feel great, no trouble swallowing, no sore throats and I've even lost a few pounds. But man do I really miss that wine!

So because of this I have been searching for healthy protein and nutrient rich ingredients to fill up on. I created this mushroom recipe to be more of a side dish but quickly realized (after I polished off a whole bowl) that it could be a vegetarian main as well. Fall is the best time for mushrooms and these shiitakes didn't disappoint!


This recipe calls for wine or wine vinegar. Mushrooms contain polysaccharides which can be hard for the body to digest. Simmering the mushrooms in wine for 10 or so minutes helps to break down those polysaccharides a bit so they're easier on your system. Most of the alcohol in the wine will evaporate.


1-1.5 lbs shiitake mushrooms, rinsed and stems trimmed

2-3 Tbs Fireworks Classic Steakhouse Finishing Butter

1/4 cup wine or sherry vinegar

2 cloves minced fresh garlic

1 tsp fresh chopped rosemary

1 spring fresh rosemary for garnish


Heat 1 tbs of the butter in a medium hot pan with garlic. Cook to soften garlic, about two minutes. Make sure it doesn't burn. Add the mushrooms and the wine and simmer on medium low for about 10 minutes. While simmering throw in the tsp of chopped rosemary and the rest of the butter. You should have tender mushrooms and a delicate sauce at the end. Transfer to a bowl and garnish with rosemary. Bon Apetit!



Jessica P Jacobson