Easy Mushroom Spread

6 Reviews

Prep: 5 min
Cook: 15 min
Ready In: 20 min

“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.” - by PEA GYPSY

Ingredients

2 tablespoons butter
1/2 teaspoon fresh rosemary
4 cloves garlic, minced
3 cups chopped fresh mushrooms
1/4 cup fresh parsley
3 tablespoons vegetable stock
1 teaspoon cornstarch
1 tablespoon Scotch whiskey

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Directions

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.

Nutrition

Amount Per Serving (5 total)

Calories
65 cal
3%

Fat
4.8 g
7%

Carbs
3.3 g
1%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

moon_music28

Jun. 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...." See more"

crazyjmt84

Oct. 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!!!..." See more"

SAK

Jan. 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...." See more"

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