Honey Bourbon Caramelized Mushroom Caps
1 package baby bella/crimini mushrooms
4 tablespoons butter
1/4 cup honey bourbon
2 teaspoons Worcestershire sauce
1 teaspoon rosemary powder
Fresh ground pepper
Take the stems out of the mushrooms and wash the caps. Keep the caps whole. Air dry or dry gently with a dish towel.
Preheat a stainless steel skillet on low to medium low heat. Add the butter, honey bourbon and Worcestershire sauce. When heated, add the mushrooms and coat with the liquid. Add rosemary powder and freshly ground black pepper to taste.
Continue to simmer on low to medium low heat for approximately a half hour or until they’re nicely browned and have shrunk considerably. Stir occasionally. Taste and finish with salt if necessary.
Caramelizing mushrooms takes some time, so don’t rush it. I prefer to go longer at a lower heat and let them finish at their own time (they’ll need time to release their water and cook it off). If you find the glaze or mushrooms sticking to your pan, deglaze with some bourbon and lower the heat.