Brandy Mushroom Sauce

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 clove

Garlic

1

Shallot

30 g

Unsalted Butter

as needed

Herbes de Provence

90 mL

Red Wine

5 mL

Brandy

or Cognac substitute possible

960 mL

Beef Stock

or Veal broth

480 mL

Heavy Cream

225 g

Cremini Mushrooms

Cooking Instructions

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Step 1

Peel and mince the Garlic (1 clove) and Shallot (1) . Thinly slice the Cremini Mushrooms (225 g) .

Step 2

In a large saucepan, saute the mushrooms in the Unsalted Butter (30 g) for 2 minutes. Add the mushrooms and cook until volume is reduced by 3/4.

Step 3

Add the Herbes de Provence (as needed) and cook for another 5 minutes.

Step 4

Add the Red Wine (90 mL) and reduce to 1/4 cup. Add the Brandy (5 mL) and let ignite. Flame for 30 seconds and then add the Beef Stock (960 mL) .

Step 5

Reduce to 1 1/2 cups and add the Heavy Cream (480 mL) .

Step 6

Let this simmer for 30 minutes or until thickened.