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+ servings
sauce in a pot with a pork chop with sauce poured over

Creamy Mushroom Shallot and Cognac Sauce

Really easy French sauce for all meats with cream, mushrooms, shallots and Cognac.
4.88 from 8 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Sauce
Cuisine French
Servings 4
Calories 360 kcal


  • 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


  • 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.


If you find the sauce too thin for your taste add a slurry of 1 tsp cornflour and 1 tbsp water if needed. 


Calories: 360kcalCarbohydrates: 8gProtein: 3gFat: 34gSaturated Fat: 19gCholesterol: 110mgSodium: 59mgPotassium: 243mgFiber: 1gSugar: 3gVitamin A: 1191IUVitamin C: 4mgCalcium: 61mgIron: 1mg
Keyword cognac, duxelles, mushroom, shallots
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