Baby Bella Mushroom Sauce
⅓ Cup Bourbon (such As Maker’s Mark®)
¼ Cup Low-Sodium Soy Sauce
3 Tablespoons Packed Brown Sugar
3 Teaspoons Worcestershire Sauce
½ Teaspoon Dried Basil
½ Teaspoon Dried Rosemary
½ Teaspoon Ground Black Pepper
3 Tablespoon Clarified Butter (ghee), Or More As Needed
2 Pounds Baby Bella Mushrooms, Sliced
2 Small Shallots, Sliced, Or To Taste
1 Cup Heavy Cream
Kosher Salt To Taste
Step 1 Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
Step 2 Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.
Step 3 Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt. Serves 8, Serve over meats and roasted vegetables to taste. Is even good with angel hair pasta…toss in a big bowl and toss. Serve in pasta bowls and sprinkle with chives.
Note: May use Balsamic Vinegar if Bourbon is not available.