Quick, easy and full of delicious flavor, these Sautéed Mushrooms with Bourbon are the ultimate side dish!
My husband Jack loves mushrooms, and this recipe for Sautéed Mushrooms with Bourbon is one of his (and my!) favorite ways to prepare this earthy vegetable.
Tender cremini mushrooms are quickly sautéed over high heat in butter and extra virgin olive oil, then finished with a flambé of bourbon which is not only impressive to watch, but also gives the mushrooms a delicious, caramelized flavor. (Don’t worry – we’ll tell you how to do this step safely in the recipe below!)
The trick to cooking these Sautéed Mushrooms with Bourbon is to avoid steaming the mushrooms as you cook them – too much steam during the cooking process will give the mushrooms a rubbery texture. Quick cooking over a very hot burner in a large pan (so the mushrooms are not overcrowded as they cook) will yield the best results. You’ll have perfectly cooked Sautéed Mushrooms with Bourbon that are moist and tender to the bite.
We also recommend making your Sautéed Mushrooms with Bourbon in a cast iron fry pan. While other pans will work too, a cast iron pan retains heat so the mushrooms will cook quickly, and it will also withstand the flambé process without discoloration.
You may also like these other mushroom recipes:
- Marinated Mushrooms
- Sausage Stuffed Mushrooms with Mascarpone
- Tuscan Stuffed Mushrooms
- Mushroom Ragout
- Noodles Romanoff with Mushrooms
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- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 pint button or crimini mushrooms, cleaned and left whole or cut in half if large
- ¼ teaspoon garlic powder
- Few grinds black pepper
- 1/8 cup bourbon
- Salt to taste
- In a large skillet, heat butter and olive oil until very hot.
- Add in cleaned mushrooms and sauté over medium high heat for 10-15 minutes until browned. If mushrooms are small, less time will be needed.
- Add garlic and pepper and toss.
- Remove pan from heat and add bourbon. This step is necessary so the bourbon does not flame up while you are pouring over heat. Always add the bourbon off of the heat.
- Quickly return pan to heat and allow to flame up by gently tilting pan over flame. If you are using an electric stove, you may need to light the pan with a match or just cook until alcohol has evaporated.
- Sauté a few seconds until flames subside.
- Remove from heat and add salt to taste and serve.
Keywords: bourbon, mushrooms