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Whiskey Mushroom Cream Sauce


  • 1/2 medium Onion, diced
  • 8 oz baby Porta Bella mushrooms, Quartered
  • 4 tbsp Burbon Whiskey
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • Salt and Pepper


  • Start by melting your butter over low heat in a medium sized cast iron skillet or sauté pan, add the onions and sauté until caramelized.  
  • Increase the heat to medium and add in your quartered mushrooms sautéing until they begin to brown.
  • . Turn off the heat and add whiskey, turn the heat back on and cook the whiskey out till almost evaporated. 
  • Add cream and increase the heat to a high simmer, season with salt and pepper to taste. Serve over your favorite cut of steak!