Prep 10 mins
Cook 6 mins
I found this recipe online (don't remember where) looking for ways to use up mushrooms and have adapted it slightly. This is an easy, smoky-flavored spread that can be used on warm crusty bread or as a topping for steak.
- 2 tablespoons butter
- 1⁄2 teaspoon rosemary
- 4 cloves garlic, minced
- 3 cups mushrooms, chopped
- 1⁄4 cup parsley, chopped
- 1 (15 ounce) can tomatoes
- 1 teaspoon cornstarch
- 1 tablespoon Scotch whisky
- In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender.
- Stir in mushrooms and saute until juices run.
- Add parsley and stir occasionally to prevent sticking.
- When mushrooms are tender, stir in tomatoes and mix well.
- Stir in cornstarch.
- Simmer for about 5 minutes or until sauce is thickened and bubbly.
- Stir in Scotch and cook for 1 minute more.
- This will keep in the fridge for about 3 days.
- For an Italian flavor, substitute oregano or basil for rosemary and red wine for Scotch.