This recipe is simple. I made it up determined to use up all the mushrooms I had. Mushrooms are sautéed in butter with rosemary, garlic, parsley, vegetable stock and whiskey. Perfect served on toast.
We loved this recipe. We followed the recipe as written – no changes needed. We served this slightly warm. I don’t think the flavours would be as good if served cold. - 15 Sep 2008
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