Easy Mushroom Spread
Ingredients20 m servings 65 cals
- In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender. Stir in mushrooms and saute until juices run. Add parsley and stir occasionally to prevent sticking. When mushrooms are tender, stir in stock and mix well before adding cornstarch. Cook for 1 to 2 minutes, then add whiskey and cook for 1 minute more.
Per Serving: 65 calories; 4.8 g fat; 3.3 g carbohydrates; 1.1 g protein; 12 mg cholesterol; 46 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was very tasty and easy to do. I would definitely make it again, maybe drying a dry white wine or a red in place of the whiskey.
We loved this appetizer recipe. We followed the recipe as written – no changes needed. We served this slightly warm. I don’t think the flavors would be as good if served cold.
This was pretty good. Made it twice in one weekend. It was good as a dip, and we also used it as a fish rub with panko breadcrumbs. So Yummy!!!! I think we used Talapia but I'm not sure. Thanks!...
lol, my mushrooms never have a chance to get... weird :D but because I love them so much, I am always up for a new recipe. tried this one because my husband's gotten into whiskey sipping lately...
So GOOD! I didn't have the Scotch so I used a dash of white wine instead! Great substitution! The rosemary is great in this! I served it on some jalapeno cheese bread rounds as well as some ...