- 25g (1oz) butter
- 1 tblsp olive oil
- 150g (5oz) button mushrooms, sliced
- 1 shallot, finely chopped
- 120ml (4fl oz) Irish whiskey
- 150ml (¼ pint) white wine
- 150ml (¼ pint) beef stock (see link below)
- 150ml (¼ pint) cream
- 1 tblsp Worcestershire sauce
- Good pinch of sugar
- 1 tblsp chopped fresh flat-leaf parsley
- Squeeze of lemon juice
- Sea salt and freshly ground black pepper
- Heat a pan over a medium heat and add the butter and oil, then swirl until the butter has melted and is foaming. Tip in the mushrooms and shallot and sauté for 2-3 minutes, until tender.
- Pour over the whiskey, then use a match or tilt up the pan to catch the flame. It will flare up for 5-10 seconds and then subside when the alcohol burns off.
- Add the white wine, stirring to combine, then simmer for 6-8 minutes, until reduced by half. Stir in the stock, cream, Worcestershire sauce and sugar.
- Bring to the boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until thickened and reduced to a sauce consistency that will coat the back of a wooden spoon. Stir in the parsley and lemon juice and season to taste.
- Use as required. This will keep covered in the fridge for 3-4 days.