Werewolves of Lundon
"This is an easy side dish for those of us who love mushrooms and moderately spicy food. I have no idea where the name for this comes from, but that's the title as I found it."
photo by Boomette
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 20 ounces fresh mushrooms, rinsed
- 3⁄4 cup butter
- 2 garlic cloves, minced
- 1 cup Worcestershire sauce
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon texas pete hot sauce or 1 tablespoon hot sauce
- 1⁄4 teaspoon sweet paprika
- salt, to taste
directions
- Cut the mushrooms in half and set aside.
- Combine the Worcestershire sauce, cayenne, hot sauce, paprika, and salt to taste in a small bowl. Mix well and set aside.
- Melt the butter in a large nonstick skillet over medium heat.
- Add the mushrooms and gently toss to coat with butter.
- Add the garlic and sauté mushrooms and garlic for 1 minute.
- Add the Worcestershire sauce mixture and gently stir to coat mushrooms.
- Raise heat to medium-high, cover, and stir every few minutes until the butter separates from the sauce and the mushrooms are coated with a heavy caramel-like glaze.
- Using a slotted spoon, remove mushrooms to a serving dish.
- Discard remaining sauce and serve immediately.
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Reviews
-
I love fried mushrooms and this recipe is the best. It's very spicy and we liked it. Thanks Two Socks :) Made for Cookbook tag game -
Delicious! Even to a mushroom-hater! I loved the name so I had to try the recipe. I had 16 oz of mushrooms, half regular & half baby bellos so I reduced the amount of Worcestershire to about 3/4 cup but didn't reduce anything else. I love that these are like, mushrooms in disguise. LOL They have great savory flavor with just the right amount of kick from the cayenne & hot sauce. I'll be making them again, as the whole family loved them. Thanks for posting, Two Socks! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0 -
Hey There-these were so yummy. I finished the remainder cold this morning. Easy recipe, fast to make, great side for steak or on mashed taters-loved the slight kick!!!!!!! Really enjoyed them! -
I am so happy to have found out about this recipe. My family loves mushrooms - and to be able to make them with zip and excitement was fabulous. I followed this recipe verbadum - and am glad i did - they are deliscious. Cudos Two Socks! -
Had these last night over grilled flank steak. The zip really complimented the meat. I also halved the recipe, I wish I had not. I'll be making these again.
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RECIPE SUBMITTED BY
Two Socks
Las Vegas, 0
I am a very-happily-married man and stay-at-home Dad to my beautiful 10-month-old girl (as of March, 2015). I also see to all the household chores and duties while my wife runs a small music therapy business. I love to cook and bake, and have a major love affair with chocolate and sweets in general. I love charcoal grilling and smoking, as well as baking bread, my cast iron skillet, and recently, I have rediscovered the slow cooker since my favorite food magazine, "Cooks' Illustrated" and the folks at "America's Test Kitchen, came out with their two "Slow Cooker Revolution" books. They are pretty much the only slow cooker recipes I trust to come out well every time. I enjoy making and perfecting the classics, but also like to create new recipes of my own now and then. We are also determined to grow some things in our garden despite the climate is very much against us here. The goal is a variety of herbs and easy-to-grow vegetables, as well as the most elusive of all - tomatoes. I consider m yself a very well-rounded cook in both my food preferrances and culinary abilities.
