Yum yum mushrooms
I have to laugh that I am posting twice in a row! Usually it is Melanie and Erin that can’t wait to post the latest tasty creation of theirs! But both girls have been otherwise occupied this past week (and you know it has to be pretty drastic stuff to keep them away from their kitchens so long!) so here I am with another recipe for you all to try. And it’s a keeper FOR SURE. My mother-in-law makes these mushrooms often to go with Sunday dinner – whether we have steaks, roast, whatever, they always fit in great. Even if you’re not a mushroom fan, you should try them. My hubby meticulously picks mushrooms out of food with disgust (reminds me strongly of a toddler!) and yet he likes this recipe! And for all you mushroom lovers… you are really going to love these!!
Spicy Sauteed Mushrooms
submitted by Brittany
1+ lb large white mushrooms, quartered (be sure to use very fresh mushrooms)
2/3 c butter (~3/4 cube)
3-4 cloves garlic, crushed
2 Tb Worcestershire sauce
Melt butter in pan over medium heat. Add garlic, mushrooms and Worcestershire sauce. Stir to coat mushrooms. Saute until mushrooms turn brown and start to caramelize, stirring occasionally. Takes approximately 10-15 minutes. Drain excess butter and serve immediately.
*Sorry the instructions are rather vague. I had to pick Cheryl’s brain and watch her make them about a dozen times before I finally remembered to type it up! Of course she just eyeballs the amounts for ingredients so those were my best guesses. The picture shows what they should look like when they are done. There is nothing healthy about these mushrooms but they are easy and delicious!