Creamy Boozy Mushroom Sauce
Mushrooms and onions sauteed in butter and spiked with booze (or stock) make for a silky, sophisticated pan sauce best served hot. A classic accompaniment to steak, this sauce will boost up any amount of beef you have to spare for your Buddha Bowl. You know what they say..behind every great steak is a juggernaut of a mushroom sauce.
Ingredients
- 3 tablespoons butter
- 8 oz mushrooms
- ¼ cup chopped onion
- 2 cloves garlic finely minced
- ⅛ teaspoon ground nutmeg
- 3 tablespoons whiskey bourbon or white wine (or vegetable stock)
- 1 tablespoon balsamic vinegar
- ¼ cup heavy cream
- 1 tablespoon finely minced fresh herb of your choice chives, parsley, tarragon, basil, etc.
Instructions
- Heat butter in a saucepan until it melts and starts to bubble. Add the onions and saute until the onions are soft and translucent, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute more.
- Turn heat to medium-high and add the mushrooms. Immediately start tossing to coat them evenly in the onion, garlic, butter mixture.
- Saute mushrooms until browned and softened, about 3-5 minutes depending on their thickness and size. Season with salt, pepper and nutmeg.
- Pour in the whiskey and the balsamic vinegar and let the mixture bubble a bit to burn off some of the alcohol.
- Turn the heat down just a bit and add in the heavy cream.
- Let it bubble for another 30 seconds, then taste to adjust the salt. Stir in the freshly minced herbs.
Notes
Makes 1 cup.
Nutrition
Calories: 173kcalCarbohydrates: 3gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 39mgSodium: 76mgPotassium: 208mgFiber: 1gSugar: 2gVitamin A: 481IUVitamin C: 2mgCalcium: 18mgIron: 0.4mg
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