Ingredients
Scale
- Mushrooms (cremini or white) 1 pound
- Butter 4 tablespoons
- Worcestershire sauce 2 tablespoons
- Garlic 2 cloves, minced
- Fresh parsley 2 tablespoons, chopped
- Olive oil 1 tablespoon
- Salt 1/2 teaspoon
- Black pepper 1/4 teaspoon
Instructions
- Step 1: Clean the mushrooms by wiping them with a damp paper towel. If necessary, quickly rinse and dry. Slice the mushrooms into approximately 1/4 inch thick pieces.
- Step 2: Heat the olive oil and butter in a large skillet over medium-high heat.
- Step 3: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes.
- Step 4: Add the minced garlic and Worcestershire sauce to the skillet. Cook for another 1-2 minutes, until the garlic is fragrant and the sauce has slightly thickened.
- Step 5: Season with salt and pepper. Stir in the chopped parsley.
- Step 6: Serve immediately as a side dish.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results, reheat gently in a skillet over medium heat, adding a splash of broth or water if needed to prevent drying.
- These mushrooms are fantastic served over toasted baguette slices for a savory appetizer.
- Don't overcrowd the pan; cook the mushrooms in batches if necessary to ensure they brown nicely and don't steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American