Bourbon and Baby Bella Mushroom Sauce

Name: Bourbon and Baby Bella Mushroom Sauce
Total time: 35
Yield: 8
Ingredients: ⅓ cup bourbon (such as Maker's Mark®); ¼ cup low-sodium soy sauce; 3 tablespoons packed brown sugar; 2 teaspoons Worcestershire sauce; ½ teaspoon dried basil; ½ teaspoon dried rosemary; ½ teaspoon ground black pepper; 1 tablespoon clarified butter (ghee), or more as needed; 1 ½ pounds baby bella mushrooms, sliced; 2 small shallots, sliced, or to taste; 1 cup heavy cream; salt to taste

Recipe by Big Poppa T from allrecipes.com

Dinner 35 Mins.

Ingredients

8 servings

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⅓ cup bourbon (such as Maker's Mark®)
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¼ cup low-sodium soy sauce
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3 tablespoons packed brown sugar
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2 teaspoons Worcestershire sauce
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½ teaspoon dried basil
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½ teaspoon dried rosemary

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½ teaspoon ground black pepper
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1 tablespoon clarified butter (ghee), or more as needed
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1 ½ pounds baby bella mushrooms, sliced
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2 small shallots, sliced, or to taste
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1 cup heavy cream
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salt to taste

Instructions

Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
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.
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.