Prep 10 mins
Cook 30 mins
Wonderful. We serve these with grilled steak and baked potatoes.
- 3 green onions with tops, chopped
- 59.14 ml butter or 59.14 ml margarine, melted
- 453.59 g fresh mushrooms, sliced
- 59.14 ml dry white wine
- 1.23 ml salt
- 1.23 ml pepper
- 0.59 ml garlic powder
- 9.85 ml Worcestershire sauce
- Saute green onion in butter until tender.
- Stir in remaining ingredients; cook, uncovered, over low heat 30 minutes or until mushrooms are tender.
I made these for dinner guests to go with #32883 Greek pork loin. The wife of one of my guests is notoriously picky. I asked someone who knew them well what I could fix that she would eat (she won't eat anything smoked, peppered, with peppers, hot, spicy, not garden fresh, etc.) He said, "Don't even try. She hates everything." So I made these mushrooms. I asked everyone what they would rate this recipe on a scale of 1 to 5. Everyone else said 5. She said four (praise enough). But then I caught her eating what little was left out of the serving bowl with a spoon while I was cleaning up. That was enough to give it 5 stars.
These mushrooms tasted divine. The pairing with green onions is a wonderful flavor sensation. The sauce was extra yummy and the butter, white wine and worchestershire go nicely together. Thanks so much. Served with steaks and baked potatoes. A feast fit for a king.
Nurse Di, this is a fabulous side! The worcestershire sauce makes all the difference, it' really wonderful. I used sliced baby portabello mushrooms, but I don't know if that makes much difference...they were on sale! Thank you for a very flavorful addition to my filet! Also, an excellent potato topper.