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.
Cognac Mushroom Cream Sauce
- 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