Cajun Glazed Mushrooms Recipes

CAJUN GLAZED MUSHROOMS

Steps:

• 1. Remove the stems off the mushrooms.
• 2. Melt butter in a saucepan over medium heat. Add mushrooms; toss to coat w/ butter.
• 3. Stir in Worcestershire, pepper, salt, & Tabasco. Increase heat to medium high.Cover pan; cook mushrooms, stirring frequently. DO NOT LET MUSHROOMS STICK TO PAN.. Mushrooms are done when butter separates from Worcestershire & mushrooms are glazed w/ a heavy dark caramel colored sauce (about 20 min). Serve hot. (Makes about 8 servings) Enjoy!

CAJUN MUSHROOM LOAF

Steps:

• Preheat the oven to 350 degrees F.
• Put the butter into a 4-quart pot and place over medium heat. When the butter has melted, add the onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a bit. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside.
• Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture 1 serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well.
• Spray the loaf pan with nonstick spray, line with parchment paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60 to 70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice.

CAJUN GLAZED MUSHROOMS

Steps:

• Trim any woody ends from mushroom stems.
• Wipe trimmed mushrooms with a damp towel.
• Melt butter or margarine in a heavy saucepan over medium heat.
• Add mushrooms, toss to coat with butter or margarine.
• Stir in Worcestershire sauce, pepper, and Tabasco sauce.
• Increase heat to medium-high.
• Cover pan; cook mushrooms, stirring frequently.
• Do not let mushrooms stick to pan.
• 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.
• Remove with a slotted spoon, discarding any sauce.
• Serve hot.