I've been making Pendleton Whiskey mushrooms for about as long as Pendleton has been making whiskey.
This amazing dish came together when some friends from Oregon were visiting.
Pendleton Whiskey Mushrooms go great with a steak!
On the menu, a very special surf and turf. Our ingredients were local with foraged chanterelle mushrooms and Montana beef. My friend brought some abalone he had personally dived for on a recent trip to California.
Pendleton Whiskey mushrooms are incredibly simple to make provided you have a bit of patience.
When you saute the mushrooms, a medium-low temperature will ensure they release moisture which will intensify the umami flavor.
Although I love these mushrooms with a grilled steak, they complement so many dishes well.
Pendleton mushrooms are perfect with pasta. They make an interesting layer inside vegetarian lasagna and are brilliant when making mushrooms on toast.
One of the keys to this dish is using a sharp knife when slicing the mushrooms and mincing the shallots. My go-to knife for this dish and favorite sharpener are listed below the recipe.
When cleaning farm-raised mushrooms I do tend to wash them quickly under cold water. Although mushroom purists may disagree with this there seem to be zero compromises in flavor.
These Pendleton Whiskey mushrooms are a delicious side dish for many meals. But done properly, this simple to make dish will steal the show and get put in heavy rotation when you're planning meals.
- 2 cups sliced mushrooms
- ¼ cup finely diced shallot
- 1 tablespoon minced garlic
- pinch of kosher salt
- 2 tablespoons butter
- 2 oz Pendleton Whiskey
- 4 oz half and half
- Over medium-low heat melt half the butter
- Add sliced mushrooms and stir to coat
- Add remaining butter and allow to cook slowly
- After 2 minutes, add a pinch of salt
- Cook for an additional 4 minutes stirring occasionally to allow the mushrooms to release any liquids
- Add shallots and cook for 2 minutes
- Remove pan from the heat and add Pendelton Whiskey to deglaze
- Using a wooden spoon, scrape the bottom of the pan to release any browned bits
- Return pan to heat over medium heat and allow Pendelton Whiskey to reduce by 90%
- Add half and half
- Slowly reduce half and half by two-thirds stirring often
- Season with black pepper
- Serve immediately
Be careful when you add the Pendleton Whiskey to the pan.
If the pan is close to the heat, the alcohol can ignite and flame off.
Add the whiskey away from the heat and the alcohol will evaporate in a couple of minutes.
When you add the half and half, add as much of it as needed to coat the mushrooms well, but you're not making soup, so don’t drown them.
Feel free to experiment with other whiskeys or liquors for this dish. I love using Pendelton because I get hints of vanilla flavor that's brilliant with the mushrooms. Sherry, Brandy, Masala, and many other spirits will work well.
Amount Per Serving: Calories: 152Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 100mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 3g
Nutritional information isn't always accurate and can vary based on ingredients.
I use the following items to make this dish even more wonderful!