Creamy garlic mushroom sauce

Name: Creamy garlic mushroom sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 300g (10.6 oz) sliced mushrooms (any will work, I like Swiss browns or pine mushrooms); 40g (1.4 oz) butter; 20ml (0.7 fl oz) olive oil; 3 cloves garlic, finely grated; 2 tbsp whiskey; 500ml (17 fl oz) beef stock; 3 tbsp cream; small handful parsley, finely sliced; salt to taste

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Creamy garlic mushroom sauce

Ingredients

300g (10.6 oz) sliced mushrooms (any will work, I like Swiss browns or pine mushrooms)
40g (1.4 oz) butter
20ml (0.7 fl oz) olive oil
3 cloves garlic, finely grated
2 tbsp whiskey
500ml (17 fl oz) beef stock
3 tbsp cream
small handful parsley, finely sliced
salt to taste

Directions

Add the butter and oil to a pan over high heat. When the butter is melted, sauté the mushrooms with a pinch of salt.
After 2-3 minutes, add the garlic, toss, and then add the whiskey. Let the whiskey flambé to burn off the alcohol, then add the beef stock and reduce by two-thirds.
Once the stock is reduced, add the cream, stir well, check for salt, then finish with the parsley.