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Easy Mushroom Spread

Rated as 4.43 out of 5 Stars

"If you are like me, you buy mushrooms with the greatest of intentions, but unfortunately, they sit in the fridge and get really...weird. This recipe is simple. I made it up, being determined not to let my mushrooms get... weird. The best part is that it worked, and tastes great. Keeps well in the fridge up to 3 days."
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20 m servings 65
Original recipe yields 5 servings (4 to 6 servings)


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  1. 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.

Nutrition Facts

Per Serving: 65 calories; 4.8 3.3 1.1 12 46 Full nutrition

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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 ...

good, went over well at the last cocktail party.