Bourbon Spiked Mushrooms Gf, V Recipe

Prepare mushrooms

Clean mushrooms by wiping them with a damp paper towel or soft brush to remove dirt. Trim stems if needed so mushrooms are roughly uniform in size. Pat dry.

Mix marinade

In a medium bowl, whisk together the bourbon, soy sauce (or tamari), maple syrup, apple cider vinegar, smoked paprika, red pepper flakes, kosher salt, and black pepper until combined.

Sauté shallot and garlic

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat until shimmering. Add the finely minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and fresh thyme leaves; cook 30–45 seconds until fragrant, stirring to avoid browning.

Cook mushrooms

Increase heat to medium-high and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the whole mushrooms in a single layer. Let them sear undisturbed for 3–4 minutes until the undersides are golden brown. Toss and continue to cook another 3–4 minutes until most sides are browned and mushrooms are cooked through.

Deglaze with bourbon

Carefully pour the bourbon marinade over the mushrooms (tilt pan slightly away from you). Allow the bourbon to cook off for 1 minute, stirring to scrape up any browned bits from the pan. If you prefer less alcohol flavor, let it cook an additional 30–60 seconds.

Simmer to glaze

Reduce heat to medium-low, pour the remaining marinade mixture over the mushrooms (if any separated), and let it simmer 2–4 minutes, stirring occasionally, until the sauce reduces and thickens to a glossy glaze that coats the mushrooms.

Taste and adjust seasoning with a pinch more salt or a squeeze of lemon juice if using. Transfer mushrooms to a serving dish, spoon any remaining glaze from the pan over them. Sprinkle chopped parsley, lemon zest, and toasted sliced almonds (if using) over the mushrooms and serve warm.