Peel and mince the
Garlic (1 clove)
. Thinly slice the
Cremini Mushrooms (8 oz)
In a large saucepan, saute the mushrooms in the
Unsalted Butter (2 Tbsp)
for 2 minutes. Add the mushrooms and cook until volume is reduced by 3/4.
Herbes de Provence (1/4 tsp)
and cook for another 5 minutes.
Red Wine (3 fl oz)
and reduce to 1/4 cup. Add the
Brandy (1 tsp)
and let ignite. Flame for 30 seconds and then add the
Beef Stock (4 cups)
Reduce to 1 1/2 cups and add the
Heavy Cream (2 cups)
Let this simmer for 30 minutes or until thickened.