Whiskey Mushroom Cream Sauce
1/2 medium yellow onion, minced
1 clove garlic, finely minced
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
1 tablespoon finely minced chives (optional)
Melt about 2 tablespoons of the butter in a medium-sized heavy skillet over medium-high heat. When the butter begins to foam, add about 1/4 of the mushrooms to the pan. Do NOT crowd them; you want to brown the mushrooms – they will release liquid into the pan and will not brown if there are too many. Cook the mushrooms in batches until the liquid they release evaporates and they are golden brown. Add a little butter with each batch, if necessary. Remove each batch as done to a plate and set aside.
Lower the heat and add a little more butter to the pan; when it begins to foam add the onions and saute until the onions are soft and translucent, but not brown. Add the garlic and saute for another minute. Increase the heat back to medium-high and add the mushrooms back to the pan, tossing to combine them well with the onion/garlic mixture.
Add the whiskey and balsamic vinegar to the pan and cook, stirring frequently, for 1 to 2 minutes, allowing the mixture to bubble and reduce slightly. Lower the heat slightly and add the cream and nutmeg; cook, stirring constantly, for another minute. Remove from heat, taste and season with salt and pepper. Stir in chives, if using, and serve immediately.