16 ounces Mushroom (I used White Button Mushrooms)

1 Tablespoon Olive Oil

2 Tablespoons Butter, divided

6 cloves Garlic, minced

1 teaspoon Kosher Salt

1 1/2 teaspoons Worcestershire Sauce

1 1/2 teaspoons Soy Sauce

1/2 teaspoon Paprika

1/2 teaspoon Onion Powder

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Tarragon

1/2 teaspoon Black Pepper

1/4 teaspoon Chili Powder

1/2 teaspoon Browning Sauce, (like Gravy Master) optional

Fresh Chives, chopped for garnish

Clean the mushrooms and trim the dried pieces of the stems.

In a medium skillet over medium heat, heat the olive oil and 1 Tablespoon of butter. Add the mushrooms and season with 1 teaspoon of Kosher salt. Stir and cook undisturbed for about 3 minutes.

While the mushrooms are cooking, mix the spices – paprika, onion powder, dried oregano, dried tarragon, pepper, and chili powder – and set aside.

Next, add the spice mix and garlic. Stir and cook for another 1-2 minutes.

(Optional Step: if desired, stir in the browning sauce and cook for 1-2 minutes until the mushrooms are coated and the sauce is reduced. Browning sauce gives everything a dark look and adds sweetness.)

Stir in the Worcestershire sauce and soy sauce. Cook for about 2-3 minutes to reduce the sauce. The mushrooms will also absorb much of the liquid. Finish with the remaining 1 Tablespoon of butter.

Garnish with chopped chives and serve!