Bourbon Cream Sauce

I was walking through the duty free at airport in Philadelphia with a friend/coworker & she was telling me about her visit to the Jim Beam Bourbon Distillery with her family. Half way through her talking about the recipes her family has made from the distillery recipe book my mouth was watering. The snack I had on the plane was definitely not going to satisfy my cravings! The recipe that stuck out the most was this one, bourbon cream sauce. It tastes great on anything, meat, fish, vegetables and even just a spoon. It has become one of my go to sauces!

Ingredients:

1 cup mushrooms - sliced or chopped
1/2 shallot finely chopped
1 tbsp olive oil
1/2 cup 35% (whipping) cream
1/4 cup bourbon
Salt & pepper to taste
(Recipe makes enough mushroom sauce to cover 4 steaks or 4 chicken breasts).

Directions:

1. In non- stick pan, over medium heat, add oil, finely chopped shallot & cook 4 - 5 minutes until soft.
2. Add mushrooms, salt & cook another 4 - 5 minutes.
3. Add bourbon, cook 1 minute to burn alcohol off.
4. Add cream and pepper.
5. Stir ingredients and reduce liquid to thicken (John thinks about 4-5 minutes depending on how thick you would like your sauce to be).
6. If sauce becomes too thick, add beef or chicken broth until you have consistency you want.

After removing sauce from heat, stir in 1 tsp parsley.

Serve over anything you would like!