Mushroom Cognac Sauce
Amanda
Really easy French mushroom Cognac sauce for all meats made with cream, mushrooms, shallots and Cognac.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Sauce
Cuisine French
Servings 4
Calories 360 kcal
sharp knife
chopping board
wooden spoon
Frying pan or skillet
- 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
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 teaspoon cornflour and 1 tablespoon water if needed.
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