Recipe for cooking cajun glazed mushrooms

Starters and Snacks :: Warm Hor d'oeuvres

Cajun Glazed Mushrooms

1 1/2 lb. sm. button mushrooms
1 C. unsalted butter or butter replacement
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 butter replacement in a heavy saucepan over med. heat. Add mushrooms; toss to coat with butter or butter replacement. Stir in Worcestershire sauce, pepper, salt and Tabasco sauce. Increase heat to med. high. Cover pan; cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter or butter replacement separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 min.

Remove with a slotted spoon, discarding any sauce.

Serve hot.

Makes approximately approximately 8 servings.