Bourbon Mushroom Sauce

What better way to celebrate Bourbon Heritage month than consuming some bourbon?  Not a bourbon drinker?  Yeah--me neither.  I'd rather eat it!  So I celebrated by making this spoon-licking good sauce for grilled steak and pork chops (I seriously licked the spoon--twice)!

 {Bourbon Mushroom Sauce}

This couldn't be easier if your significant other handles the grilling (The Hubby is the greatest!).  If not, you can always sear the meat in the pan first, and then make the sauce! 

 {Gathering ingredients}

 {Finished sauce}

 {Top view--served with steamed broccoli and roasted garlic toast}

One year ago:  Marble Cake with Ganache

Bourbon Mushroom Sauce

Makes 4 servings

2 tablespoons butter
8 ounces sliced mushrooms
1 onion (local), sliced
2 tablespoons bourbon
3/4 cup chicken broth
1 tablespoon Dijon mustard

1. Heat a saute pan over medium-high heat with the butter. 
2. Add in the mushrooms and the onions and sear (cook until golden brown on one side).
3. Pour in the bourbon, chicken broth, and mustard. 
4. Turn heat to low and let simmer for 2 minutes. 
5. Season to taste with salt and pepper.
6. Just before serving, pour over the steak.

Bottom's up!  Or fork's up is more appropriate!

PS--Don't forget to enter my giveaway!

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