Whiskey Mushrooms


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.

Leave a Reply

Your email address will not be published. Required fields are marked *

A Sicilian Peasant's Table © Copyright 2023. All rights reserved.