Werewolves of London - Hot and Spicy Glazed Mushrooms
Friend gave this to me, could not resist the name. I did not totally understand the name until I made these for the first time. Cook them and you will understand. A tip of the hat to Warren Zevon for inspiring these. Rest in Peace Warren!
Ahhh...Oooh!!! Werewolves of London!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
appetizers
hors doeuvres
vegetables
winter
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt, to taste
- 1 1/2 teaspoons cayenne pepper
- 20 ounces whole mushrooms medium, tips trimmed
- 12 tablespoons sweet butter
- 2 cloves garlic finely minced
- 1 cup worcestershire sauce
- 1 tablespoon louisiana-style hot sauce (texas pete)
- 1/4 teaspoon sweet paprika ground
- Carbohydrate 19.2532977800225 g
- Cholesterol 98.81831285998 mg
- Fat 37.9208368192022 g
- Fiber 1.71323866018858 g
- Protein 5.04809586979178 g
- Saturated Fat 23.6995339571834 g
- Serving Size 1 1 Serving (263g)
- Sodium 1070.82441214315 mg
- Sugar 17.5400591198339 g
- Trans Fat 2.86191568211309 g
- Calories 420 calories
Clean the mushrooms with a damp towel. Over medium heat, melt the butter in a large skillet. Add the mushrooms, toss to coat. Introduce the garlic, allowing to cook 1 minute prior to incorporating the remaining ingredients. Increase the heat to medium high, continually stirring for 2 minutes. Cover and heat (stirring frequently) until the mushrooms are coated with a heavy caramel and the butter separates from the Worcestershire sauce. Remove the coated mushrooms with a slotted spoon, discard any residual sauce. Makes for a great appetizer or side dish.
