1) Heat butter in a medium, heavy-bottomed saucepan over medium-high heat. Add onions and cook for several minutes, stirring occasionally, until the edges begin to turn slightly brown.
2) Add mushrooms, cover with a lid and cook for 2-4 minutes, turning mushrooms over once or twice, until the mushrooms are turning golden brown and have given up a little of their juices.
3) Remove lid, add garlic and stir. Sprinkle with 1/2 tsp. of salt and a few grinds of pepper, and cook for a minute or two longer, until the juices have started to evaporate and concentrate. Add Worcestershire sauce, stir and remove from heat. Serve immediately.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (75%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 72.1mg||2 %|
|Potassium 226.6mg||6 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3g|
|Protein 2g||3 %|
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Calories per serving: 72
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