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!

Course Side

Cuisine American

Prep Time 5

Cook Time 5

Servings - 3 people

Calories 197kcal

Author Imma

Equipment

large skillet or cast iron

Ingredients

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

US Customary - Metric

Instructions

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.
Remove stems, if desired, and cut caps into half or desired size. Small mushrooms can be left whole.
Bring a large skillet or cast iron on medium to high heat. Then add olive oil, swirl to coat bottom the pan.
Add mushrooms, season with salt and creole seasoning – stir for a few minutes until slightly brown.
Next add garlic, onions , thyme and Worcestershire sauce. Continue cooking and stirring. Remove from heat. Serve and garnish with parsley, if desired.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition