Brandy Mushroom Sauce

Ingredients

Servings

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

US / METRIC

1 clove

Garlic

1

Shallot

2 Tbsp

Unsalted Butter

1/4 tsp

Herbes de Provence

3 fl oz

Red Wine

1 tsp

Brandy

or Cognac substitute possible

4 cups

Beef Stock

or Veal broth

2 cups

Heavy Cream

2 1/4 cups

Cremini Mushrooms

Cooking Instructions

HIDE IMAGES

Step 1

Peel and mince the Garlic (1 clove) and Shallot (1) . Thinly slice the Cremini Mushrooms (2 1/4 cups) .

Step 2

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.

Step 3

Add the Herbes de Provence (1/4 tsp) and cook for another 5 minutes.

Step 4

Add the 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) .

Step 5

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

Step 6

Let this simmer for 30 minutes or until thickened.