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.

Ingredients

4 serv.

tablespoons butter↗2
teaspoon rosemary↗1⁄2
cloves garlic, minced↗4
cups mushrooms, chopped↗3
cup parsley, chopped↗1⁄4
(15 ounce) can tomatoes↗1
teaspoon cornstarch↗1
tablespoon Scotch whisky↗1

Step-by-step instructions

1
In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender.
2
Stir in mushrooms and saute until juices run.
3
Add parsley and stir occasionally to prevent sticking.
4
When mushrooms are tender, stir in tomatoes and mix well.
5
Stir in cornstarch.
6
Simmer for about 5 minutes or until sauce is thickened and bubbly.
7
Stir in Scotch and cook for 1 minute more.
8
This will keep in the fridge for about 3 days.
9
For an Italian flavor, substitute oregano or basil for rosemary and red wine for Scotch.

Source: food.com

Original recipe ↗

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