This sauce tastes like heaven and if you wanted, you could put it on anything. It's original purpose was to be slathered on a thick barbecued steak, and I'd say that's when it's really living up to it's potential, but seriously, you could drink it. My parents have been making it for as long as I can remember, and it's from some cookbook, but I sadly don't remember which one. Full credit goes to the cookbook for creating, and my parents for perfecting, I'm just a happy bystander + enjoyer of this lovely substance.
- Chop up whatever variety of mushrooms you like (portobellos, button mushrooms, whatever). You need a lot because they get very small when you cook them down. Maybe 2-3 cups?
- Place chopped mushrooms and a while bunch of chopped green onions in a zip lock bag with 1/2 C Vermouth. I made this with Brandy once because I didn't have Vermouth and it was still incredible. Let it sit and soak up the booze for a good half hour.
- Sauté the mushrooms + onions in a large frying pan with a few TB butter for 15 minutes
- Deglaze the pan with 1/2C-1C of chicken stock (it depends how many mushrooms you have, don't over think it), let it cook down to half
- Add 1/2C-1C of heavy cream (same reasoning as above) and let the sauce thicken on medium high for a good 15 min.
- Add several stocks of rosemary to the sauce, chopped small, at the very end.