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Boil the quartered raw mushrooms in about 4 inches of water seasoned with salt, black pepper, and cayenne pepper to taste. Drain in a colander.
Add the 2 tablespoons of olive oil to a cast iron skillet.
Pour the finely chopped onion, bell pepper, and celery into the skillet.
Cook the veggies in the skillet over medium-high heat until they are nicely browned, about 10 minutes.
Add the minced garlic to the pan, and cook for an additional minute.
Reduce the heat to medium-low.
Stir the drained mushrooms and remaining ingredients into the veggie mixture in the skillet.
Cook for 1 additional minute.
Remove the skillet from the heat, and use a large plastic serving spoon to transfer the Cajun mushrooms to a glass dish. (This stops the cooking process, which helps the mushrooms retain optimal moisture throughout cooling and refrigeration, if applicable.)
Serve immediately, or store the cooled mushrooms covered in the refrigerator for up to 3 days.