H's creamiest morish mushroom sauce

• 1 punnet of mushrooms. Portobello or white or a mix of both, sliced
• 250 ml fresh cream
• 1 clove garlic crushed
• 1 glug of olive oil
• 1 salt and pepper and herbs to taste
• 1 small cap of either bourbon (jack Daniels) or sherry
• 2 tbsp 6 month matured Cheddar finely grated

1. In the glug of olive oil start to fry your mushrooms.
2. add a little water and continue to Fry until water has evaporated.
3. add fresh cream bring to boil and then simmer while it reduces.
4. when thickened stir in fresh garlic.
5. add your seasoning.
6. add the bourbon and stir through.
7. Once nice and thick.
8. finely grate 6 month mature Cheddar into the sauce and set aside.
9. serve over steak or mash or even on pasta

punnet of mushrooms portobello or white, fresh cream, garlic, olive oil, salt, either bourbon

Taken from cookpad.com/us/recipes/347831-hs-creamiest-morish-mushroom-sauce (may not work)