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Honey Bourbon Caramelized Mushroom Caps

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Ben Salmon, owner of Kitchen A La Mode (19 South Orange Avenue, South Orange) cooks with little measuring. “I like to try it and then tweak,” he admits. But our food stylist said this recipe was so perfect, so delicious, she’s never having Thanksgiving again without these mushrooms. “This is a great recipe to relegate to the back burner while you’re working on dishes that require more of your attention,” Salmon adds. Our stylist felt her guests would gobble them up as an appetizer.


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
Finishing salt

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.