Sometimes it’s nice to keep things simple. I made these mushrooms to top a steak then used the leftovers with chicken and again in an omelet one morning. There’s not a lot of photos, since the recipe is to the point and quick and easy to make. What’s your favorite steak topper?

Bourbon Mushrooms
(Adapted from Plain Chicken)

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1/4 cup butter
1/4 cup olive oil
2 pounds assorted fresh mushrooms, chopped
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.

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