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


Add to Grocery List

  • 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


  1. Brush dirt from the mushrooms (do not wash) and pop off the stems.
  2. Slice into approximately 1/4 inch slices.
  3. Heat a large skillet over medium heat and add olive oil.
  4. Add mushrooms and gently stir to coat. Add a good pinch of Kosher or Sea salt and pepper.
  5. Once 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.
  6. Once 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.
  7. Serve 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

Show 3 Comments & Reviews

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