tablespoons whiskey, bourbon, beer or 3 tablespoons white wine
tablespoon balsamic vinegar
cup heavy cream (though you can use as little as 1 tablespoon)
tablespoon finely minced fresh herbs, of your choice (chives, parsley, tarragon, basil, etc.)
Serving Size: 1 (101) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 152 g77 %
Total Fat 16.9 g26 %
Saturated Fat 10.5 g52 %
Cholesterol 56 mg
Sodium 392.4 mg
Dietary Fiber 0.6 g2 %
Sugars 1.9 g7 %
Protein 2 g
1. Heat the butter in saute pan over medium heat. When the butter starts bubbling, add the onions and saute until the onions are soft, transluscent and just slightly golden. Take care not to burn the onions by keeping your heat on medium or even medium-low. This will take about 3 minutes. Add the garlic and saute for an additional minute until the garlic is fragrant.
2. Turn your heat to medium-high and add the mushrooms all at once. Immediately start tossing so that the onion/garlic/butter mixture is evenly distributed amongst the mushrooms. Saute the mushrooms until they are browned and softened, about 3-5 minutes depending on the size of your mushrooms.
3. Season with salt, pepper and nutmeg. Pour in the whisky 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 and then taste to adjust the salt. Stir in the freshly minced herbs and pour over just-grilled steak.