Wednesday, January 2, 2013
I saw this recipe in my 2012 Southern Living Annual Recipes Cookbook, and I knew Chicken Legs would love them. Chicken Legs is a huge mushroom fan and he loves bourbon. I couldn't go wrong.
I made these mushrooms for New Years Eve and they were incredible! These mushrooms smelled fantastic while they were cooking. I used a mixture of mushrooms for this dish. I used half "gourmet mushrooms" from Publix and half white button mushrooms. The gourmet blend has oyster, shiitake and baby bellas. Chicken Legs absolutely loved the mushrooms and has already requested them again this coming weekend.
adapted from Southern Living
1/4 cup butter
1/4 cup olive oil
2 pounds assorted fresh mushrooms, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bourbon (Maker's Mark)
3 garlic cloves, minced
2 tsp dried parsley
2 tsp dried French thyme
In a large skillet, melt the butter and olive oil over medium heat. Add chopped mushrooms, salt and pepper. Cook 12-15 minutes, until tender and most of the liquid has evaporated. Add bourbon and cook 2-3 more minutes. Reduce heat to low and add garlic, parsley and thyme. Cook 2-3 more minutes.
Cooked by Steph & Eaten by Tadd 1/02/2013