Bourbon and Baby Bella Mushroom Sauce

Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.

Heat a skillet over medium heat.

Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes.

Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.

Add shallots to the skillet and saute until tender, about 5 minutes.

Return browned mushrooms to the skillet and pour in bourbon mixture.

Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes.

Reduce heat and stir in heavy cream.

Simmer until blended and thickened to desired consistency, 3 to 5 minutes.

Season with salt.