Ingredients
4 tablespoons unsalted butter
1 (8-ounce) packages sliced shiitake mushrooms
1 (8-ounce) package sliced baby portabella mushroom
1 cup frozen onions, thawed
Kosher salt
Freshly ground black pepper
¼ cup Canadian Whiskey
2 sprigs fresh thyme leaves, chopped
1 cup heavy cream
Directions
In a large skillet over medium heat, add the butter. When the butter has melted add the mushrooms and onions, and season with salt and pepper. Cook until they begin to soften and the mushrooms release their juices, about 7 minutes. Take the pan off of the heat and add the whiskey. Place back on the heat and add thyme and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream thickens a bit, about 4 to 5 minutes. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl and serve with Rib Eye Steaks.
