Easy Mushroom Spread

Easy Mushroom Spread

6 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
PEA GYPSY
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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 (6)

Rate This Recipe
moon_music28
9

moon_music28

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

crazyjmt84

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

stacykr

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.

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Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

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