Creamy Mushroom Whiskey Steak Sauce
- Ready In:
- 2 tablespoons butter
- 1⁄2 onion, minced
- 1 garlic clove, finely minced
- 2 -3 cups sliced fresh mushrooms
- 3⁄4 teaspoon kosher salt or 3/4 teaspoon sea salt
- fresh ground black pepper
- 1⁄8 teaspoon ground nutmeg
- 3 tablespoons whiskey, bourbon, beer or 3 tablespoons white wine
- 1 tablespoon balsamic vinegar
- 1⁄2 cup heavy cream (though you can use as little as 1 tablespoon)
- 1 tablespoon finely minced fresh herbs, of your choice (chives, parsley, tarragon, basil, etc.)
- 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.
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Was I glad to come across this recipe tonight! It's a cold and blustery midwinter night on the S A coast. I did not want a sorta BBQ dressing, so yours was just what I wanted! I followed the recipe very closely, using Bells Whisky. I had oyster mushrooms which had to be used up: chopped them, they are nicely chewy and meaty. Why not 5 stars, you might ask. Well, after tasting several times, I though that a sherry (either dry or medium) might have been more successful than whisky or the liquors you mention. The whisky left a slightly bitter taste -- I added about 1/2 - 1 teaspoon brown sugar to balance it out. I did cook the sauce down a little, more than you said. Also, the sauce had to stand a while in a warming oven, which I think improved nd mellowed the taste. Lastly, I did brush a commercial BBQ sauce on the (very thick) steaks while frying them (rare!!). Thank you for a very nice steak sauce. I will make this again, as it's fast and delicious. Next time I might just add a medium sherry instead of whisky.