Sautéed Bourbon Mushrooms
Sautéed Bourbon Mushrooms are so flavorful! Restaurant-quality buttery garlic sauteed mushrooms with bourbon are quick, easy, and delicious!
Servings: 4
Ingredients
- 1 lb. fresh mushrooms sliced *see notes
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tbsp garlic minced
- 1/3 cup bourbon
- salt and pepper to taste
- herbs optional
Instructions
- In a large sauté pan, melt the butter into the olive oil over medium heat. Add the mushrooms and sauté for about 6-8 minutes, or until most of their liquid has evaporated and they are lightly browned on both sides. Add the garlic to the pan and sauté with the mushrooms for 1 minute.
- Remove the pan from heat, then pour the bourbon into the pan with the mushrooms. Return the pan to heat and use the bourbon to deglaze the pan, scraping up the browned bits with a wooden spoon. Reduce the bourbon for 3-4 minutes or until the liquid has evaporated.
- Season with salt and pepper and sprinkle with herbs if desired. Serve immediately and enjoy!
Notes
Mushrooms: I used fresh sliced baby portabella mushrooms. You can also use a different mushroom variety if you prefer.
Bourbon: I used Kentucky Straight Bourbon, but any Bourbon will work.
Herbs: I used parsley but you can also use other herbs like thyme or rosemary. The herbs are optional.
Tip 1: Use a dry or slightly damp paper towel to gently wipe the mushrooms clean.
Tip 2: Use a large pan and try not to crowd the mushrooms. Allow the mushrooms to brown on one side without stirring for 3-4 minutes, then stir and cook for an additional 3-4 minutes so they brown on the other side.