Scotch Mushroom Recipe

 

Some say that the word "Scotch" is reserved for the description of Scottish whisky. Anything else should rightly be called "Scottish". For example, what some refer to as "Scotch Pies" should properly be called "Scottish Meat Pies". With that in mind I stand by my description of this week's recipe for "Scotch" Mushrooms and you can probably already guess why.

Yes, one of the ingredients is Scotch Whisky. We used Scotch in another recipe recently. If you bought a bottle to use in that recipe I recommend that you drink the remainder and buy a fresh bottle. Scotch that has been left in an opened bottle too long is not suitable for cooking. 

Trust me on this. If your spouse doesn't believe that story, just tell him or her that you read in Blighty's British Recipes - so it must be true.

Scotch Mushrooms is a superbly easy recipe and makes a good appetizer. It is simply marinaded button mushrooms.

Ingredients

• 30ml Scotch Whisky
• 45ml oil
• 10ml lemon juice
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 teaspoons sugar
• 1 cup of button mushrooms
  
• Seasoning
  

Preparation

• Mix all the ingredients for the marinade in a blender
• Add to the mushrooms (raw or lightly cooked)
• Toss and store for several hours for best flavour
• Use a container with a lid and turn the container several times during storage to ensure the mushrooms are evenly coated
  

John's Notes
My wife and I couldn't agree on the best part of this recipe. She loves mushrooms and could eat them with every meal. I was deeply concerned with getting the marinade just right and went to a lot of trouble to make sure that the whisky was at its best before I used it ;-)

I made my Scotch Mushrooms with raw mushrooms to make a light and delicious salad appetizer. Some may prefer to lightly cook the mushrooms before adding the marinade.