I also used a little bacon grease with the butter when cooking the mushrooms for added flavor. You’ll see my assorted mushrooms I picked up below in red. I thought it was a great switch up to the normal sauces we make for steak. The mushrooms are so light they pick up whatever flavor you cook them in.
(Adapted from Plain Chicken)
1/4 cup butter
1/4 cup olive oil
2 pounds assorted fresh mushrooms, chopped I used 16 oz Monterey mushrooms, sliced, 5oz sliced Shiitake mushrooms, 4oz white beech mushrooms
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bourbon (Maker’s Mark)
3 garlic cloves, minced
2 tsp dried parsley
2 tsp dried French thyme
In a large skillet, melt the butter and olive oil over medium heat.
Add chopped mushrooms, salt and pepper.
Cook 12-15 minutes, until tender and most of the liquid has evaporated. Add bourbon and cook 2-3 more minutes. Reduce heat to low and add garlic, parsley and thyme. Cook 2-3 more minutes.