Wednesday, February 13, 2013

Bourbon Mushrooms

You know the best part about mushrooms?  They are like little sponges and absorb the flavor of anything you want to throw at them!

Wine, Italian Dressing, butter or soy sauce....the list is endless!  They will absorb those delicious, tasty ingredients and provide an excellent side to compliment any meal.  You could probably soak those bad boys in beer and they would turn out delicious!

Just think about it...soak them in beer, batter them up and throw them in the deep fryer then serve them with a big ole vat of homemade ranch?  YUM!  

Clearly that had me 100% distracted!  

Back to my conversation I was having with myself about mushrooms.  

They are kinda my faves!  I really do love them stuffed for an appetizer, in most any sauce or even just roasted as a side, so whenever I find a recipe that I think looks like it might have something to it and the main ingredient is a mushroom, I am sold!  

Here is one such recipe I found on a blog I love to read, Plain Chicken, that has provided me ample amounts of dishes to try for parties and family dinners alike!

Bourbon Mushrooms
as adapted from Plain Chicken
1/4 cup butter
1/4 cup olive oil
2 pounds assorted fresh mushrooms, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bourbon (Maker's Mark)
3 garlic cloves, minced
2 tsp dried parsley
2 tsp dried French thyme

In a large skillet, melt the butter and olive oil over medium heat. 
Add chopped mushrooms, salt and pepper. 
 Cook 12-15 minutes, until tender and most of the liquid has evaporated. 
 Add bourbon and cook 2-3 more minutes. 
 Reduce heat to low and add garlic, parsley and thyme. 
Cook 2-3 more minutes.
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