Sauteed Mushrooms
Sauteed Mushrooms - perfectly tender, juicy mushrooms sauteed with garlic, thyme, onion, Creole seasoning and Worcestershire sauce. Best served as an appetizer or side dish to almost anything. Quick, easy and utterly tasty!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-3 tablespoons olive oil or butter
- 1 pound cremini or white mushrooms
- Salt to taste
- 1 teaspoon creole seasoning (, adjust to taste)
- 2 cloves garlic (, finely minced)
- ½ medium onion (, sliced)
- 2 teaspoons fresh thyme
- ½ tablespoon Worcheshire sauce
- 1 teaspoon chopped parsley leaves
- Salt and pepper to taste
Instructions
- 1
Damp paper towel, then use to clean mushrooms one at a time, wipe the outside and underside to remove any dirt. If using small mushrooms, rinse under cold water, then pat dry with paper towels.
- 2
Remove stems, if desired, and cut caps into half or desired size. Small mushrooms can be left whole.
- 3
Bring a large skillet or cast iron on medium to high heat. Then add olive oil, swirl to coat bottom the pan.
- 4
Add mushrooms, season with salt and creole seasoning – stir for a few minutes until slightly brown.
- 5
Next add garlic, onions , thyme and Worcestershire sauce. Continue cooking and stirring. Remove from heat. Serve and garnish with parsley, if desired.