Ingredients

• 2 pounds of fresh Mighty Cap Mushrooms, (sliced 1/4 inch thick) or torn into rustic’s pieces. This recipe works for all types mushrooms.
• 2-3 large shallots, (halved and thinly sliced)
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh thyme leaves

Directions

• 1. In a large skillet over medium-high heat, melt the butter and allow the butter to bubble and sizzle until the colour turns a light golden/brown colour.
• 2. Add the mushrooms, shallots, salt, and black pepper. Toss to coat with the butter.
• 3. Saute the mushrooms and shallots until deep brown in colour - about 12 minutes - stirring often.
• 4. Once the mushrooms are browned, add the Worcestershire sauce and thyme leaves. Toss to combine and saute for another 2-3 minutes.
• 5. Remove from skillet and transfer to a plate. Garnish and serve immediately.

Notes

• This is a great intro to a very simple way to cook our fresh mushrooms.

Nutrition