Gin, with its unique botanical flavors, is a versatile liquor that can be incorporated into a variety of cocktails and dishes.

While it is commonly known for its use in various beverages, gin can also be used to bring a delightful twist to savory dishes. In this recipe, we will explore the combination of whole gin with sautéed mushrooms and crispy focaccia, resulting in a flavorful and satisfying meal. Let’s dive into the recipe and discover the secrets behind this delicious creation!.

Ingredients:

For the Whole Gin:.

1 whole gin (approximately 750ml)
4 cups water
2 cups ice cubes
1 lemon, sliced
4 sprigs of fresh thyme
4 juniper berries

For the Sautéed Mushrooms:.

500g mixed mushrooms (such as cremini, shiitake, and oyster)
2 tablespoons olive oil
4 cloves of garlic, minced
2 sprigs of fresh rosemary, chopped
Salt and pepper to taste

For the Focaccia:.

2 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon coarse sea salt

Instructions:

Preparing the Whole Gin:

1. In a large pitcher or container, combine the whole gin, water, ice cubes, lemon slices, thyme sprigs, and juniper berries.

2. Stir the mixture gently to combine, ensuring that the ingredients are well-distributed.

3. Allow the mixture to sit and infuse for at least 30 minutes, or longer if desired, in order to develop the flavors.

4. Once infused, strain the whole gin mixture through a fine-mesh sieve to remove any solid particles or impurities.

5. Transfer the strained whole gin back into the original gin bottle or another suitable container for storage.

Sautéing the Mushrooms:

1. Clean and trim the mushrooms, removing any dirt or tough stems. Slice the mushrooms into bite-sized pieces.

2. Heat the olive oil in a large skillet or frying pan over medium heat.

3. Add the minced garlic to the pan and sauté for a minute until fragrant.

4. Add the sliced mushrooms to the pan, along with the chopped rosemary, salt, and pepper.

5. Cook the mushrooms, stirring occasionally, until they are tender and golden brown, approximately 8-10 minutes.

6. Once cooked, remove the sautéed mushrooms from the heat and set aside.

Preparing the Focaccia:

1. In a large mixing bowl, combine the all-purpose flour, yeast, and salt. Mix well.

2. Slowly add warm water and olive oil to the flour mixture, stirring continuously until a soft and sticky dough forms.

3. Transfer the dough onto a lightly floured surface and knead for approximately 5 minutes, until the dough becomes smooth and elastic.

4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

5. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

6. Punch down the risen dough and transfer it onto the prepared baking sheet.

7. Gently press the dough to form a rectangular shape, approximately 1/2 inch thick.

8. Drizzle the top of the focaccia with olive oil, then sprinkle with dried oregano, dried rosemary, and coarse sea salt.

9. Bake the focaccia in the preheated oven for 15-20 minutes, or until it turns golden brown and crispy.

10. Once baked, remove the focaccia from the oven and let it cool slightly before slicing.