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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.
Bourbon Mushrooms
(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. 
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Add chopped mushrooms, salt and pepper. 
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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.
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