Ingredients
| Name | Amount (Metric / US) |
|---|---|
| BUTTER | 4 servings |
| BUTTON MUSHROOMS | 288 ml / 3 cups |
| ONION | 0.50 medium |
| GARLIC | 1 clove |
| WHISKEY | 3 Tbsps |
| BALSAMIC VINEGAR | 1 Tbsp |
| HEAVY CREAM | 119 ml / 0.50 cups |
| GROUND NUTMEG | 0.13 tsps |
| SALT | 4 servings |
| PEPPER | 4 servings |
| CHIVES | 1 Tbsp |
Whiskey Mushroom Cream Sauce
Whiskey Mushroom Cream Sauce could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 192 calories, 3g of protein, and 15g of fat. This recipe serves 4. For $1.15 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive sauce. This recipe from Foodista requires ground nutmeg, button mushrooms, onion, and heavy cream. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Steak with Creamy Whiskey Mushroom Sauce, Steak with Creamy Whiskey Mushroom Sauce, and Steak with Creamy Whiskey Mushroom Sauce.
Instructions
Melt about 2 tablespoons of the butter in a medium-sized heavy skillet over medium-high heat. When the butter begins to foam, add about 1/4 of the mushrooms to the pan. Do NOT crowd them; you want to brown the mushrooms they will release liquid into the pan and will not brown if there are too many. Cook the mushrooms in batches until the liquid they release evaporates and they are golden brown. Add a little butter with each batch, if necessary. Remove each batch as done to a plate and set aside. Lower the heat and add a little more butter to the pan; when it begins to foam add the onions and saute until the onions are soft and translucent, but not brown. Add the garlic and saute for another minute. Increase the heat back to medium-high and add the mushrooms back to the pan, tossing to combine them well with the onion/garlic mixture. Add the whiskey and balsamic vinegar to the pan and cook, stirring frequently, for 1 to 2 minutes, allowing the mixture to bubble and reduce slightly. Lower the heat slightly and add the cream and nutmeg; cook, stirring constantly, for another minute. Remove from heat, taste and season with salt and pepper. Stir in chives, if using, and serve immediately.
