Bushmills Sauce

1. 1

   Slowly fry the shallots and mushrooms in a frying pan with a dash of olive oil, and the half of stock cube until they are cooked.

2. 2

   Turn up the heat and add the whiskey and boil to reduce.

3. 3

   Turn down the heat and add the cream and warm through.

4. 4

   Add 1/2 tsp of Worcestershire sauce a sprinkle of paprika and a grind of black pepper and taste, add more seasoning if needed.

5. 5

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.