Ingredients
Scale
- 1 pound fresh button mushrooms, sliced
- 1/4 cup butter
- 1/4 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional garnish)
Instructions
- Step 1: Melt the butter in a large skillet over medium-high heat.
- Step 2: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they begin to soften and release their liquid (about 5-7 minutes).
- Step 3: Add the minced garlic, salt, and pepper to the mushrooms and cook for another minute, stirring constantly, until fragrant.
- Step 4: Pour in the beef broth and Worcestershire sauce. Bring the mixture to a simmer.
- Step 5: Reduce the heat to medium and continue to simmer, stirring occasionally, until the liquid has reduced and the mushrooms are tender and coated in a flavorful sauce (about 5-7 minutes).
- Step 6: Garnish with chopped fresh parsley (if desired) and serve immediately.
Notes
- Store leftover sauteed mushrooms in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the mushrooms in a skillet over medium-low heat, adding a splash of beef broth if needed to rehydrate them.
- These mushrooms are fantastic served as a side dish with steak, burgers, or even as a topping for baked potatoes.
- For extra flavor, don't overcrowd the pan when cooking the mushrooms; cook in batches if necessary to ensure they brown nicely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American