Savory, rich mushrooms. Serve on top of toast or pasta, or just eat as a side dish.
Heat a large frying pan on High. Add butter and olive oil.
Butter will foam and bubble. Once the bubbles have started to subside, add the mushrooms. Cook, stirring or tossing occasionally, for about 5 minutes (until the mushrooms have begun to brown).
Add the shallots and rosemary and cook another 3 minutes, or until the mushrooms and shallots are cooked to your liking. Season with salt and pepper.
Turn off the heat and stir the whiskey into the mushrooms.
Once the whiskey has mostly evaporated, stir the cream in.
Return the pan to the burner on low heat, and cook until the cream sauce is reduced to your liking. Adjust seasoning to taste.
Servings 3
- Amount Per Serving
- Calories 186
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 6.3g32%
- Cholesterol 24mg8%
- Sodium 650mg28%
- Potassium 392mg12%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 1.6g7%
- Sugars 2.4g
- Protein 3.9g8%
- Calcium 2%
- Iron 4%
- Vitamin D 2066%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
All nutrition information are estimates only. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Ingredients
Directions
Heat a large frying pan on High. Add butter and olive oil.
Butter will foam and bubble. Once the bubbles have started to subside, add the mushrooms. Cook, stirring or tossing occasionally, for about 5 minutes (until the mushrooms have begun to brown).
Add the shallots and rosemary and cook another 3 minutes, or until the mushrooms and shallots are cooked to your liking. Season with salt and pepper.
Turn off the heat and stir the whiskey into the mushrooms.
Once the whiskey has mostly evaporated, stir the cream in.
Return the pan to the burner on low heat, and cook until the cream sauce is reduced to your liking. Adjust seasoning to taste.