Spiced Mushrooms
Spiced Mushrooms make a great addition to your appetizer tray. Simple and quick to prepare, these mushrooms pack a lot of flavor.
Fresh mushrooms, sliced onion, some basil and a little salt & pepper … you’re on the way to a tasty snack.
Serve on a slice of French bread with a little butter – mmm, mmm, good.
Those cartons of fresh mushrooms in the produce section always draw my attention. I love mushrooms and I have a tough time resisting putting several cartons in my cart.
Usually, one carton is enough to fit the menu. I use that right away and am happy in my belly. If I buy more than one carton, though, I tend to forget the second one and then panic because I’m afraid it’s gone bad. Â Truth be told, a couple of days in the fridge won’t hurt your mushrooms.
If you’ve got that second carton and it’s been a couple days, you’re in luck, this recipe will help you use them up before they get mushy.
Honestly, if you make up this recipe, you’ll find it’s pretty easy to eat the whole batch all by yourself!
[bctt tweet=”Mushroom topping for your T-Bone steak”]
Aren’t those mushrooms begging to be eaten?!
Spiced Mushrooms Recipe
Ingredients:
- 8 ounces whole fresh mushrooms
- 1 medium onion
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water or white wine
- 2 tablespoons butter or margarine
Recipe Directions:
- Rinse and quarter the mushrooms. Peel and dice the onion.
- Heat a skillet over medium high heat. Melt the butter/margarine and saute the onions until golden. Add the mushrooms, spices and water. Stir occasionally.
- Cook over medium heat until mushrooms are tender, about 5 minutes. Serve immediately.
Approximate Nutritional Information:
Servings Per Recipe: 4. Amount Per Serving: Calories: 86g, Total Fat: 6g, Cholesterol: 6mg, Sodium: 30mg, Total Carbs: 7g, Protein: 2g.
Make It A Meal:
Add the spiced mushrooms to a tray with some cheese, olives and bread. You’re all set for supper! 
Variations:
You can substitute white pepper for black pepper. If you’re not a fan of basil, try some oregano or thyme.
Leave out the onion and just cook up the mushrooms.
If you like this, please share it! Pin this image!
Interested in one of the books pictured above? You can purchase on Amazon here.
Follow ApronFreeCooking:
Twitter @ApronFreeCook
This post may contain affiliate links . There are no additional costs passed on to you if you click on the links in this post. Any money earned from commission helps me cover the cost of maintaining this website.