Tipsy Mushrooms Recipe

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Tipsy Mushrooms

Kristjana Cook


I invented this recipe looking for a star-side dish to go with a fairly plan dinner of roasted chicken and salad. It was such a hit that I've made it a staple in my dinner-party side dish rotation! It's most-requested on chilly winter nights when everyone could use a little "happy" in the dinner hour.

★★★★★ 1 vote
4 to 6
10 Min
20 Min


2 box
fresh whole white or "baby bella" (cremini) mushrooms
1 Tbsp
2 clove
1/4 c
salt and pepper to taste


1Brush dirt from the mushrooms (do not wash) and pop off the stems.
2Slice into approximately 1/4 inch slices.
3Heat a large skillet over medium heat and add olive oil.
4Add mushrooms and gently stir to coat. Add a good pinch of Kosher or Sea salt and pepper.
5Once mushrooms begin to wilt a little and the juices are coming out, add the garlic. Stir frequently to keep the garlic moving so it doesn't brown.
6Once the mushroom juices have evaporated, add the whiskey and slightly lower heat. Allow to simmer, stirring frequently, until the mushrooms are completely soft and the liquid is reduced.
7Serve as a side dish or on top of poultry or steak or fat burgers.

Also makes a great topping for crusty bread slices!

About this Recipe

Course/Dish: Vegetables