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

Cognac Mushroom Cream Sauce

4 out of 5
1 review
This creamy sauce has a wonderful balance of flavors. Made with sauteed crimini mushrooms, cognac and cream. Tastes great on chicken and steak.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 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


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