CAJUN GLAZED MUSHROOMS
1 1/2 lb. small button mushrooms 1 C. unsalted butter or margarine 1 (5 oz.) 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 margarine in a heavy saucepan over medium heat. Add mushrooms; toss to coat with butter or margarine. Stir in Worcestershire sauce, pepper, salt and Tabasco® sauce. Increase heat to medium high. Cover pan; cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter or margarine separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 minutes. Remove with a slotted spoon, discarding any sauce. Serve hot. Makes about 8 servings.
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