Jim Beam Honey Mushroom Sauce

Baby its cold outside but it’s warm in here!  Well, at least until the heating bill hits critical and I wrap myself (and naturally my feline masters) in thermals.  So what to have for supper in a sensible time frame?

As a South African I love steak so that was a no brainer but I decided to pep it up by making a sauce.  However, sadly being gluten-intolerant, the gloriousness of a roux-based creation was to be avoided and I looked into my fridge in a vain hope that the pantry fairy had visited.

No such luck but I did find mushrooms and sour cream!   And so children, this is how Jim Beam Honey Mushroom Sauce was born:

Take one pack of button mushrooms (cleaned and sliced), one good sized onion (chopped) and a garlic clove (minced)

Add a little oil to a frying pan and heat before adding the ingredients

Sauté until soft and turning the head down add about 150ml to 200ml of sour cream (this is around half of a standard pot so you can add more if you need more liquid)

Add one tot of Jim Beam Honey Bourbon, salt and pepper to taste before letting the sauce gradually reduce.

Serve with a steak cooked to your liking and veggies (green beans for me)

The sauce comes out with a nice hint of earth from the mushrooms, slight sourness from the cream and a hint of sweetness from the Bourbon – all of these can be exaggerated or reduced depending on your tastes.

This will create enough sauce of two servings (or one greedy person who has chips to dip).

Enjoy!

Lx

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