Recipes from Cajun Country :: Cajun Vegetable Side Dishes
1 1/2 lb. (one and a half lbs. ) small button mushrooms
1 c. unsalted butter or butter-replacement
1 (5 ounce) bottle Worcestershire sauce
1/4 c. finely-ground pepper
1/2 tsp. salt
5 to 6 drops Tabasco® sauce
Trim any woody ends from mushroom stems. Wipe trimmed mushrooms with a damp towel.
Melt butter or butter-replacement in a heavy saucepan over med. heat. Add mushrooms; toss to coat with butter or butter-replacement. Stir in Worcestershire sauce, pepper, salt and Tabasco® sauce. Increase heat to med. high. Cover pan; cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter or butter-replacement separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 mins.
Remove with a slotted spoon, discarding any sauce. Serve hot.
Makes about 8 servings.
