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Cajun Glazed Mushrooms



  • 1 1/2 pounds small button mushrooms
  • 1 cup unsalted butter or margarine
  • 1 (5 ounce) bottle Worcestershire sauce
  • 1/4 cup finely-ground pepper
  • 1/2 teaspoon salt
  • 5 to 6 drops Tabasco sauce


  1. Trim any woody ends from mushroom stems. Wipe trimmed mushrooms with a damp towel.
  2. 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.
  3. Remove with a slotted spoon, discarding any sauce.
  4. Serve hot.

Yield: about 8 servings


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