Description
Cowboy mushrooms are a hearty, savory dish made with cremini mushrooms, garlic, butter, and smoky seasonings. Cooked in a skillet and finished with Worcestershire sauce and fresh herbs, they’re a bold and rustic side that pairs perfectly with grilled meats or toast.
Ingredients
- 1 lb cremini or baby bella mushrooms, cleaned and halved if large
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce (optional)
- 1/2 tsp smoked paprika
- 1 tsp fresh thyme or rosemary (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Clean mushrooms with a damp cloth and trim stems if needed. Slice larger mushrooms in half.
- Heat butter and olive oil in a large skillet over medium-high heat until hot and shimmering.
- Add mushrooms in a single layer and let them sear without stirring for 3–4 minutes to develop color.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add Worcestershire sauce, soy sauce (if using), smoked paprika, salt, and pepper. Stir to coat evenly.
- Continue cooking for 5–7 minutes, stirring occasionally, until mushrooms are browned and tender.
- Add fresh thyme or rosemary, if using, and cook for 1 more minute.
- Garnish with chopped parsley and serve hot.
Notes
Use high heat and avoid overcrowding to prevent mushrooms from steaming.Add a splash of balsamic vinegar for extra depth of flavor.Use plant-based butter and vegan Worcestershire for a vegan Version.Store leftovers in an airtight container for up to 3 days in the fridge.Reheat in a skillet for best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
