Bourbon Mushrooms

Bourbon Mushrooms – better than the fancy steakhouses! Super easy to make and ready in about 20 minutes. Fresh mushrooms sautéed in butter, bourbon, garlic, parsley, and thyme. Great side dish for steaks, pork, and chicken! Toss in pasta for a quick vegetarian/meatless main dish! Low-carb, keto-friendly, gluten-free, and DELICIOUS! #mushrooms #bourbon #vegetarian #lowcarb #keto #glutenfree

scooping mushrooms from skillet

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Easy Steakhouse Mushrooms Recipe

Whenever we go to a fancy steakhouse, Chicken Legs orders a side of mushrooms. These Bourbon Mushrooms are better than any of the fancy steakhouses! SUPER easy to make and they taste amazing! We are cooking steaks for New Year’s Eve and these mushrooms are on the menu! If you are a mushroom fan, you are going to want to make these ASAP! Trust me!

skillet of mushrooms

How to Make Bourbon Mushrooms

These mushrooms are super easy to make and smelled fantastic while they were cooking. Start with melting some butter with olive oil in a skillet. Add sliced fresh mushrooms and cook until most of the liquid has been absorbed. Add bourbon and cook a few minutes. Finally, add garlic, parsley, and thyme. That’s it! SO easy and SOOO yummy. 

  • Use any variety of mushrooms you prefer. I used white mushrooms for the photos. I’ve also made this recipe with oyster, shiitake, and baby portabella mushrooms. Just throw them all in the pan!
  • I used Basil Hayden’s bourbon in this batch. I also like to use Maker’s Mark or 1792. Just use something that you would like to drink.
  • Are Bourbon Mushrooms low-carb? YES!!! All of the ingredients in this recipe are low-carb and keto-friendly.
  • Are Bourbon Mushrooms gluten-free? Yes! All of the ingredients in this recipe are gluten-free.
scooping mushrooms from skillet

What to Serve with Sautéed Mushrooms

As I said, we usually serve this dish with steaks and a pan of our Steakhouse Scalloped Potatoes. SO good!!! That being said, they are also great tossed in pasta for a vegetarian/meatless main dish. Give this recipe a try. I promise it will be a hit!

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scooping mushrooms from skillet

Bourbon Mushrooms

Yield: 8 people
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Bourbon Mushrooms – better than the fancy steakhouses! Super easy to make and ready in about 20 minutes. Fresh mushrooms sautéed in butter, bourbon, garlic, parsley, and thyme. Great side dish for steaks, pork, and chicken! Toss in pasta for a quick vegetarian/meatless main dish! Low-carb, keto-friendly, gluten-free, and DELICIOUS!

Ingredients:

  • ¼ cup butter
  • ¼ cup olive oil
  • 2 pounds assorted fresh mushrooms, sliced
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup bourbon
  • 3 garlic cloves, minced
  • 2 tsp dried parsley
  • 2 tsp dried French thyme

Instructions:

  • 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.

Notes:

  • Use any variety of mushrooms you prefer. I used white mushrooms for the photos. I’ve also made this recipe with oyster, shiitake, and baby portabella mushrooms. Just throw them all in the pan!
  • I used Basil Hayden’s bourbon in this batch. I also like to use Maker’s Mark or 1792. Just use something that you would like to drink.
  • Are Bourbon Mushrooms low-carb? YES!!! All of the ingredients in this recipe are low-carb and keto-friendly.
  • Are Bourbon Mushrooms gluten-free? Yes! All of the ingredients in this recipe are gluten-free.

Steph

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scooping mushrooms from skillet
skillet of mushrooms

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Comments

  1. Made as directed but added 1/2 diced small sweet onion with the mushrooms. Had Knob Creek on hand and used it as my bourbon.

  2. This looks great. I’ll give it a try. Sometimes I have just a bowl of sauteed mushrooms for supper. I read an article recently on cooking with mushrooms. It suggested waiting to almost the end of the cooking process to put salt on the ‘shrooms, that way they would stay juicy and tender longer. Haven’t tried it. This might be where I do.

    1. Ron, you may be right on when to add the salt. The same theory holds true for adding salt to shrimp at the very end of the cooking process. That little trick does stop shrimp from ever getting mushy.

  3. I used half the mixture and added some chicken tenders and butter cooked leeks. Put into one pan with Brandy (no Burbon)and Chicken stock. I now have 6 gorgeous smelling pies in the oven.

  4. Tried these today and they were awesome! We served it with mashed potatoes and slow cooker rotisserie chicken. I added a splash of milk to make them a bit creamy.

  5. This looks great! I had drunkin mushrooms over the holidays for the first time so I can't wait to try this!

  6. Joy Bee – we serve the mushrooms with a steak and a potato casserole. I think they would be good with almost anything.

  7. Looks tasty, I pinned this to try sometime. What did you serve them with? They would probably be great on a burger or even over some kind of grain huh?

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