Paul’s Whiskey Cream and Portobello Mushroom Sauce

Whiskey cream

This one calls for a special occasion, and some time to prepare and lovingly let it simmer to perfection! But it’s a MUST!! So delicious! My friend Paul mentioned a meal that he had eaten once and it sounded incredible. So I went on the hunt to find something similar to try, so that he in turn would actually cook it. I changed the recipe a little bit but not too much. When researching the flavours, I found out that this sauce would go very well with red meat. So I made it with rump steak, some steamed baby potatoes and a side salad. BUT, Paul’s meal was this sauce with gnocchi, which would work very well. It would also be fantastic with penne or any other pasta – so you can choose! I made it last night and thought that my husband was going to lick his plate! Thanks Paul for sending me on this delicious wild goose chase!

1 punnet thickly sliced portobello mushrooms

2 Tbsp olive oil

Sea salt and milled pepper

2 Tbsp butter

1/2 C diced shallots

1 C dry white wine

3/4 C whiskey

1/2 C chicken stock

1 Cup heavy cream

– Preheat the oven to 180 C. Place the mushrooms on a sheet of baking paper on a baking tray and drizzle mushrooms with oil and season with sea salt and milled pepper. Roast for 20 – 25 mins or until golden brown. Set aside.

– In heavy based large saucepan, heat the butter and add the shallots and saute until they start turning translucent.

– Pour in the wine and whiskey and let it bubble for about 1 minute. Add the Stock and then turn the heat down to medium and leave it to reduce gently by at least half. Stirring occasionally.

– Once it has reduced quite a bit, add in the cream and the mushrooms and  turn the heat right down and simmer very gently until the sauce thickens.

– Taste and adjust the seasoning if necessary.

– Serve with Steak or Gnocchi.


Fresh gnocchi is always best, but if you can’t make it yourself then you can buy it.

– If you buy it, bring a large pot of water to the boil and add 1 Tbsp of salt.

– Add the gnocchi and as soon as it rises to the top, take it out with a slotted spoon

– Serve immediately with the sauce


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