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Whiskey Mustard SauceTV7 Manning the Kitchen” Easter Special
2 tbsp. butter 2 cups sliced mushrooms 3 oz. irish whiskey 2 tbsp. Dijon or spicy brown mustard 1 cup heavy cream
Melt butter on medium heat in a large sauté pan. Add mushrooms and sauté for 4-5 minutes. Add the whiskey and flambé until all the alcohol is cooked off. Add the heavy cream and simmer for 2-3 minutes. Serve with lamb, pork or chicken.
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