Nice.
I prefer Montreal as well. I probably have 3 jars of it, bc when I cook beef, I don’t want to get home, and be without it.
Even in Winter, i like to do the mushrooms on the grill...like you just said, i’ll slice them, wrap in foil throw in the butter...I will def need to try it your way.
If i can get it right with the chicken, I’ll give it a roll with my fave Beef recipe.
It would be cool to have a counterpoint, as a dip to the horseradish sauce.
Thank you for sharing!
I, too, like Montreal steak seasoning. Or the spicy version.
She may have been talking about Montreal chicken seasoning, which I imagine is a little different.
My Russian grandfather had horseradish with every meal...the hotter the better!