Bushmills Sauce - cooking recipe

Ingredients

2 shallots, finely chopped
olive oil (for frying)
4 button mushrooms, finely sliced
50 ml Bushmills whiskey
250 ml whipping cream
1/2 teaspoon Worcestershire sauce, to taste
1 pinch paprika
black pepper
1/2 knorr chicken stock cube

Preparation

Slowly fry the shallots and mushrooms in a frying pan with a dash of olive oil, and the half of stock cube until they are cooked.
Turn up the heat and add the whiskey and boil to reduce.
Turn down the heat and add the cream and warm through.
Add 1/2 tsp of Worcestershire sauce a sprinkle of paprika and a grind of black pepper and taste, add more seasoning if needed.
Serve.