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Easy Mushroom Spread

Easy Mushroom Spread

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PEA GYPSY

If you are like me, you buy mushrooms with the greatest of intentions, but unfortunately, they sit in the fridge and get really...weird. This recipe is simple. I made it up, being determined not to let my mushrooms get... weird. The best part is that it worked, and tastes great. Keeps well in the fridge up to 3 days.

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Nutrition

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  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender. Stir in mushrooms and saute until juices run. Add parsley and stir occasionally to prevent sticking. When mushrooms are tender, stir in stock and mix well before adding cornstarch. Cook for 1 to 2 minutes, then add whiskey and cook for 1 minute more.
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Reviews

moon_music28
9
6/1/2010

This was very tasty and easy to do. I would definitely make it again, maybe drying a dry white wine or a red in place of the whiskey.

crazyjmt84
8
10/1/2009

This was pretty good. Made it twice in one weekend. It was good as a dip, and we also used it as a fish rub with panko breadcrumbs. So Yummy!!!! I think we used Talapia but I'm not sure. Thanks!!!

stacykr
8
1/3/2007

We loved this appetizer recipe. We followed the recipe as written – no changes needed. We served this slightly warm. I don’t think the flavors would be as good if served cold.