Whisky might seem like an odd ingredient to add to dishes, but my grandmother used it in a few of her recipes. She used it in her pastries, cookies and roasted chicken. I like to substitute ice water with a few tablespoons of whiskey in my pie crust recipes. It makes the dough more flaky and easier to roll out. In this dish, the whiskey imparts a slightly smoky flavor that compliments the earthiness of the mushrooms. It’s really quite good and makes a quick and easy side dish.
(Funci cú Whiskey/ Funghi al Whiskey)
Difficulty Rating: Easy
Makes 4 servings.
4 tablespoons butter
2 tablespoons extra-virgin olive oil
1 1/2 pounds (24 ounces) white button or cremini mushrooms
2 cloves garlic, minced
3 tablespoons minced parsley
1/4 cup whiskey
Wipe mushrooms off with a clean kitchen towel. Remove stem ends and discard.
Heat butter and oil, over medium-high heat, in large saute pan with lid. Add mushrooms and garlic. Cook for 2 minutes stirring continuously. Add whiskey, cover and cook 6 minutes longer, until mushrooms are soft and begin to give off juices. Season with salt and pepper to taste. Add parsley and cook 2 minutes longer.