Let’s bring this sauce to life with these step-by-step instructions. Don’t be afraid to trust your senses — a lesson my abuela taught me well!

1. In a large skillet, melt the butter with olive oil over medium heat. This combination gives a rich flavor and prevents the butter from burning.
2. Add the sliced baby bella mushrooms and onions to the skillet. Sauté until the mushrooms are golden brown and the onions are translucent, about 8-10 minutes.
3. Stir in the minced garlic, cooking for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Pour in the bourbon, scraping up any bits stuck to the bottom of the pan. Allow it to simmer for about 2-3 minutes, letting the alcohol cook off while the flavors meld together.
5. Add the beef broth and soy sauce, bringing the mixture to a gentle simmer. Let it reduce by half, which should take about 5-7 minutes.
6. Reduce the heat to low and stir in the heavy cream, simmering until the sauce thickens to your desired consistency, approximately 3-4 minutes.
7. Season with salt and pepper to taste. Don’t forget to taste as you go — a little seasoning can make all the difference!
8. Garnish with freshly chopped parsley before serving. This adds a pop of color and fresh flavor.