Cognac Mushroom Cream Sauce

This creamy sauce has a wonderful balance of flavors. I used crimini mushrooms, although button or portobello would also work fine. The cognac adds a wonderful sophistication to this sauce and it tastes great on chicken, steak and even some fish, like halibut.

Chicken Sous Vide with Cognac Cream Sauce-2

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4 from 1 vote

Cognac Mushroom Cream Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Steve Cylka


  • 3 tbsp butter
  • 2 cups fresh mushrooms , quartered
  • 4 tbsp cognac
  • 1 1/2 cups heavy cream
  • salt and pepper to taste


  • Saute mushrooms in butter on medium high heat.
  • Once the mushrooms are tender and starting to brown, add the cognac. Let it bubble and boil off for about one minute.
  • Stir in the cream. Lower the heat and let it simmer for about 10 minutes.
  • Add salt and pepper


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Sounds pretty good. I have no doubt it probably tastes delicious especially with that cream in it 🙂

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