Cowboy Mushrooms

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Savory, skillet-cooked cowboy mushrooms packed with bold flavor—perfect as a side or hearty topping.

1 ½ lbs cremini or button mushrooms, cleaned and halved

2 tbsp olive oil or unsalted butter

1 small onion, finely chopped

4 cloves garlic, minced

1 tsp smoked paprika

1 tsp Worcestershire sauce

½ tsp chili powder (or to taste)

½ tsp dried thyme or Italian seasoning

Salt and black pepper, to taste

1–2 tbsp chopped fresh parsley (optional)

Splash of bourbon or dry white wine (optional, for deglazing)

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Heat oil or butter in a large cast iron skillet over medium-high heat.

Add mushrooms and cook undisturbed for 3–4 minutes to get a good sear.

Stir and add onions, cooking until softened (about 3 minutes).

Add garlic, paprika, chili powder, thyme, and Worcestershire, stirring to coat mushrooms evenly.

Season with salt and pepper. Optional: Add a splash of bourbon or wine and cook 1–2 minutes until liquid evaporates.

Cook another 5–7 minutes, stirring occasionally, until mushrooms are golden and tender.

Sprinkle with parsley before serving. Serve hot.

For extra richness, add a tablespoon of butter at the end.

Great served over steak, burgers, mashed potatoes, or toasted sourdough.

Leftovers reheat well and can be added to omelets or grain bowls.

Find it online: https://allrecipesmade.com/cowboy-mushrooms/