Mushrooms and onions are browned, then cooked in wine reduction, then cooked in a reduction of stock and Bourbon, and then cream. Basil is added at the very end. Oo la la. This recipe is from my father’s recipe collection (cut out from magazines - can’t tell which one this is from). We’ve made it several times. The one thing you might have trouble with is getting the sauce to thicken. It takes a strong boil to reduce all of that liquid, but it’s worth it. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.
