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

Mushroom Cognac Sauce

Amanda
Really easy French mushroom Cognac sauce for all meats made with cream, mushrooms, shallots and Cognac.
5 from 17 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sauce
Cuisine French
Servings 4
Calories 360 kcal

Equipment

  • sharp knife
  • chopping board
  • wooden spoon
  • Frying pan or skillet

Ingredients
 
 

  • 300 ml double cream
  • 2 cloves garlic finely chopped
  • 2 tablespoon brandy or Cognac
  • 130 g mushrooms finely chopped
  • 100 g shallots finely chopped
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 tablespoon 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 teaspoon cornflour and 1 tablespoon water if needed. 
 

Nutrition

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