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Sautéed Bourbon Mushrooms

Source of Recipe

From "Essentials of Southern Cooking" by Damon Lee Fowler


Recipe Introduction

"Really fresh mushrooms are, as Mary Randolph aptly noted in 1824, 'too delicious to require aid from anything.' But, particularly when they are not freshly cut, a splash of bourbon does wonders for mild, domestic mushrooms from the market."

List of Ingredients

â—¦ 1 pound small brown (cremini) mushrooms, wiped clean
â—¦ 3 tablespoons unsalted butter, divided
â—¦ Salt and whole black pepper in a mill
â—¦ ¼ cup bourbon
â—¦ 1 tablespoon chopped parsley


Recipe

Leave small mushrooms whole, but cut larger ones into halves or quarters, so that they're all about the same size.

Melt 2 tablespoons of the butter in a large skillet with sloping sides over medium heat. When the butter is melted and hot and the foaming subsides, raise the heat to medium-high and put in the mushrooms. Sauté, tossing constantly, until they're golden-brown, about 4 minutes.

Season with salt and a liberal grinding of pepper. Carefully add the bourbon, standing clear in case it accidentally ignites. Let it evaporate, shaking the pan constantly. Turn off the heat, add the remaining butter, and shake the pan until it is incorporated and has lightly thickened the cooking juices. Taste and adjust the seasonings, sprinkle with parsley, and serve at once.


Serves 4