Description
Savory sautéed mushrooms infused with cowboy butter—a flavorful compound butter with herbs, garlic, and spices—creating a rich and hearty side dish.
Ingredients
- 2 lb white button mushrooms, cleaned
- 1 cup cowboy butter (compound butter with herbs, garlic, and spices)
- 1/2 tsp dry mustard or Dijon mustard
- 1/4 tsp paprika
- 1 tbsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Melt the cowboy butter in a large skillet over medium heat.
- Add the mushrooms and toss to coat evenly with the butter.
- Stir in the mustard, paprika, Worcestershire sauce, black pepper, and salt.
- Cook the mushrooms, stirring occasionally, for 18–22 minutes until tender and browned.
- Remove from heat and stir in the lemon zest and parsley if using.
- Serve immediately as a side or topping.
Notes
- Cowboy butter can be made in advance with garlic, parsley, thyme, paprika, lemon juice, red pepper flakes, and Dijon mustard.
- Refrigerate leftovers for up to 5 days and reheat in a skillet.
- Cremini or portobello mushrooms can be used for variation.
- Great as a steak topping or side dish for grilled meals.