Total Time
Prep 5 mins
Cook 25 mins

These 'shrooms pack plenty of heat thanks to the 1/4 cup of pepper and Tabasco sauce!


  1. Trim any woody ends from mushroom stems.
  2. Wipe trimmed mushrooms with a damp towel.
  3. Melt butter or margarine in a heavy saucepan over medium heat.
  4. Add mushrooms, toss to coat with butter or margarine.
  5. Stir in Worcestershire sauce, pepper, and Tabasco sauce.
  6. Increase heat to medium-high.
  7. Cover pan; cook mushrooms, stirring frequently.
  8. Do not let mushrooms stick to pan.
  9. Mushrooms are done when butter or margarine seperates from Worcestershire sauce and mushrroms are glazed with a heavy, dark caramel colored sauce, about 20 minutes.
  10. Remove with a slotted spoon, discarding any sauce.
  11. Serve hot.
Most Helpful

Mark what a simple GREAT recipe. I cut way back on the butter (I would have loved to use the whole cup) to 1/4 cup, didn't use the whole 5oz of wocestershire. I served them with garlic chicken breasts, small endive salad, Mashed potatoes, Cumin Brussels sproats, baby carrots - Nothing wrong with this dinner nor this recipe Thanks Mark

Bergy October 28, 2002

Absolutely brilliant !! Made this as an entree for 4 people. (Only used half the pepper, but stuck to the rest of the recipe.) Only used half, for 4. When I said there was more, everyone wanted seconds, and we finished the whole lot !! Michael, from Melbourne.

Michael C May 02, 2003

I lost my copy of the cajun cooking icon, Terry Thompson's Cajun-Creole Cooking (1986 edition) in a move, so was happy to see someone published it on this site. These mushrooms are a crowd favorite, and elevate an ordinary grilled steak to new flavor heights. Enjoy!

becker1997_10389050 November 25, 2012