About this recipe:This recipe is simple. I made it up determined to use up any mushrooms I had. Mushrooms are sautéed in butter with rosemary, garlic, parsley, vegetable stock and whiskey. Perfect served on toast.
30g (1/2 oz) butter
1 sprig fresh rosemary, leaves chopped
4 cloves garlic, minced
200g (7 oz) chopped fresh mushrooms
handful chopped fresh parsley
3 tablespoons vegetable stock
1 teaspoon cornflour
1 tablespoon Scotch whisky
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Method Prep:5min › Cook:15min › Ready in:20min
In a large frying pan over medium heat, melt butter and sauté rosemary and garlic until tender. Stir in mushrooms and sauté until juices run. Add parsley and stir occasionally to prevent sticking. When mushrooms are tender, stir in stock and mix well before adding cornflour. Cook for 1 to 2 minutes, then add whiskey and cook for 1 minute more.
I made this for my lunch so just guessed on reducing quantities. Really simple and tasty. Did not want to mix up stock just for me so added a bit of rose wine probably made it a bit sweeter but still nice. Finished off with a drizzle of balsamic vinegar - 11 Oct 2015
good, went over well at the last cocktail party. - 15 Sep 2008