Creamy Mushroom Sauce with Cognac
Sauces and Marinades | French cuisine
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Creamy Mushroom Sauce with Cognac
Ingredients
- Pickled Chanterelles - 7.1 oz
- Onion - 5.3 oz
- Cognac - 2 fl oz
- Chicken Broth - 7.1 oz
- Butter - 1.4 oz
- Vegetable Oil - 1 fl oz
- Garlic - 1 clove
- 33% Cream - 8 fl oz
- Parsley - 0.4 oz
- Nutmeg - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Serve the creamy mushroom sauce with beef, veal, and game.
Step 2
Dice the onion finely.
Step 3
In a skillet, heat half of the vegetable oil and butter and sauté the onion until golden. Set aside the cooked onion.
Step 4
Finely chop the mushrooms and mince the garlic.
Step 5
In a clean skillet, heat the remaining oil (vegetable and butter) and sauté the mushrooms until golden.
Step 6
Add the garlic and sauté for another 30 seconds until fragrant.
Step 7
Pour in the broth and cognac, and reduce for 15 minutes over high heat.
Step 8
Add the cream, bring to a boil, and then to the desired thickness.
Step 9
Stir in the sautéed onion, finely chopped parsley, nutmeg, and salt into the sauce.
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