Mushrooms and Pearl Onions in Tennessee Cream Sauce

To make the mushrooms and pearl onions in Tennessee cream sauce, heat butter and olive oil in a large skillet. Stir in mushrooms, cook over medium heat, stirring constantly until mushrooms look dry, about 2 minutes.

Stir in Jack Daniel’s and garlic, bring to a boil, and simmer over medium heat until most of the liquid has evaporated, about 10 minutes. Mushrooms will shrink as they cook. Now stir inonions, cream and chicken broth and bring to a boil. Simmer the sauce for 10minutes, stirring frequently, until reduced. Be patient and wait for the sauce to thicken enough to cover the vegetables nicely.

Season the mushrooms and pearl onions in Tennessee cream sauce with nutmeg, salt and pepper and sprinkle with parsley.

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