Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

GLAZED MUSHROOMS




Source of Recipe


mom
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.