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Creamy Mushroom Shallot and Cognac Sauce
Amanda
Really easy French sauce for all meats with cream, mushrooms, shallots and Cognac.
5
from
6
votes
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Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course
Sauce
Cuisine
French
Servings
4
Calories
360
kcal
Ingredients
Metric
US Customary
1x
2x
3x
300
ml
double cream
2
cloves
garlic
finely chopped
2
tbsp
brandy
or Cognac
130
g
mushrooms
finely chopped
100
g
shallots
finely chopped
1
tbsp
oil
1
tbsp
butter
1
tbsp
sage
finely chopped
Instructions
Over a medium heat heat the oil and butter add add the shallots for 3-4 minutes until translucent.
Add the mushrooms for 2 minutes then add the garlic 1 minute.
Add brandy and half the sage and reduce until the liquid has almost disappeared.
Add the cream.
Heat to a simmer and check the seasoning.
Serve immediately with the remaining herbs scattered over.
Notes
If you find the sauce too thin for your taste add a slurry of
1 tsp cornflour and 1 tbsp water if needed.
Nutrition
Calories:
360
kcal
Carbohydrates:
8
g
Protein:
3
g
Fat:
34
g
Saturated Fat:
19
g
Cholesterol:
110
mg
Sodium:
59
mg
Potassium:
243
mg
Fiber:
1
g
Sugar:
3
g
Vitamin A:
1191
IU
Vitamin C:
4
mg
Calcium:
61
mg
Iron:
1
mg
Keyword
cognac, duxelles, mushroom, shallots
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