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 from 1 vote
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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Recipe Rating


  • I have made this sauce hundreds of times over the last couple years…it is simply fantastic. Saw the recipe
    post again, and wanted to say a big “Thank you” and write a few words.
    The only “advice” I would give anyone interested is to make sure to reduce the cream sufficiently. The time indicated to do so in the recipe (10 mins?!?) is way too short, in my own experience…especially with the heat turned down. Takes closer to 25 mins or so.
    If you want to speed it up, use a large frying pan instead of a sauce pan, as the greater surface area will help to reduce the cream far quicker.
    Either way, the sauce is amazing…great flavors and texture.

    • Reply
  • 4 stars
    Sounds pretty good. I have no doubt it probably tastes delicious especially with that cream in it 🙂

    • Reply

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