Mushroom Relish
Ready In: 16 mins
Serves: 4-6
Ingredients
Directions
- 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.
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