Pendelton Whiskey Mushrooms
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.
Ingredients
- 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
Instructions
- 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
Notes
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.
Nutrition
Serving: 1gCalories: 152kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 26mgSodium: 100mgFiber: 2gSugar: 4g
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