Whiskey Mushroom Cream Sauce

7 steps · 45 min total

1. 01

   Brown the Mushrooms

   Melt about 2 tablespoons of butter in a medium-sized heavy skillet over medium-high heat. Once the butter starts to foam, add about one-quarter of the mushrooms to the pan. It's important not to crowd them; you want them to brown, not steam, so give them space. Cook the mushrooms in batches, letting any released liquid evaporate, until they turn a deep golden brown.
2. 02

   Add More Butter

   Add a little more butter to the pan with each new batch, if needed, to keep the browning consistent.
3. 03

   Set Mushrooms Aside

   As each batch of mushrooms finishes browning, transfer them to a plate and set aside.
4. 04

   Sauté Onions

   Lower the heat to medium and add a little more butter to the pan. Once it begins to foam, add the onions and sauté them until they are soft and translucent, but don't let them brown.
5. 05

   Combine Aromatics and Mushrooms

   Add the garlic and sauté for another minute, until fragrant.

   Increase the heat back to medium-high, then return the browned mushrooms to the pan, tossing to combine them thoroughly with the onion and garlic mixture.

6. 06

   Deglaze and Simmer

   Pour in the whiskey and balsamic vinegar. Cook, stirring frequently, for 1 to 2 minutes, letting the mixture bubble and reduce slightly.

   Lower the heat slightly, then stir in the heavy cream and ground nutmeg. Continue to cook, stirring constantly, for another minute, until the sauce thickens just a bit.

7. 07

   Season and Serve

   Remove the skillet from the heat, then taste and season generously with salt and pepper. Stir in the chives, if you're using them, and serve immediately.