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

1. Add the butter and oil to a pan over high heat. When the butter is melted, sauté the mushrooms with a pinch of salt.
2. 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.
3. Once the stock is reduced, add the cream, stir well, check for salt, then finish with the parsley.