12 oz Mushrooms
3 tbsp Butter
2 Shallots, finely chopped (about 6 tbsp)
1/2 cup Dry white wine
3/4 cup Beef or chicken stock
1 cup Heavy cream
2 tbsp Bourbon
1 tsp Dijon mustard
Coarse salt
Freshly ground pepper
1. Trim the ends of the mushroom stems. Wipe the mushrooms clean with a damp paper towel (don't rinse them or they will become soggy). Thinly slice the mushrooms.
2. Melt the butter in a heavy sauce pan over medium heat.
3. Add the shallots to the saucepan and cook until translucent, but not brown, about 3 minutes. Increase heat to high and add the sliced mushrooms. Stirring with a wooden spoon, saute the mushrooms until they are nicely browned and all the mushroom juices have evaporated, 3 to 5 minutes.
4. Stir in the wine and bring to boil and let boil until the liquid is reduced by half, 3 to 5 minutes. Stir in the stock and bring to boil and let boil until the liquid is reduced by 2/3, 3 to 5 minutes.
5. Stir in the cream and bring to boil and let boil until the liquid is reduced by 1/3 (the sauce should be thick and creamy), 4 to 6 minutes. Add the bourbon and bring to a boil and let boil for 1 minute.
6. Whisk in the mustard and season with the salt a pepper to taste; the sauce should be highly seasoned. Sauce will keep for several hours; reheat it before serving.