Tipsy Mushrooms

Tipsy Mushrooms Recipe

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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

How to Make Tipsy Mushrooms


  • 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!

Printable Recipe Card

About Tipsy Mushrooms

Course/Dish: Vegetables