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Whisky Glazed Mushrooms

“Always carry a large flagon of whisky in case of snakebite and furthermore always carry a small snake.”—W.C. Fields

  • 170g (6 oz) sliced shiitake mushrooms
  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 2 shallots, finely chopped
  • ½ tbsp ginger, crushed
  • ½ tsp juniper berries, crushed
  • 150ml (¼ pint) stock
  • 1 tbsp fresh lemon juice.
  • 1 tbsp dark brown sugar
  • 150ml (¼ pint) whisky
  1. Mix the whisky and the brown sugar in a bowl. Heat 1 tbsp oil in a frying pan and when hot add the mushrooms and sauté, adding more oil as needed, until they mushrooms start to release their liquid. Add the garlic, shallots, ginger and juniper, stirring quickly, and cook for two minutes, taking care not to burn and turning the heat down in necessary. Add the whisky and sugar mixture and light. When burned out, turn up the heat and add the stock, boiling hard for about three minutes until the mushrooms are glazed. Season with the lemon juice and salt and pepper.
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