Ingredients for Mushrooms In Cognac Herb Sauce
- 2 tablespoons butter
- 1 pound fresh mushrooms
- 1 cup sliced shallots
- 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 1/4 cup cognac
- 2 cloves garlic
- 1/2 cup packed fresh parsley
- 1/4 cup packed fresh rosemary
- 1/4 cup packed fresh thyme
- 1/4 cup packed fresh basil
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
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How to Make Mushrooms In Cognac Herb Sauce
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 cup sliced shallots and 1 pound sliced mushrooms. Sauté for 2 minutes, until softened.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Carefully add 1/4 cup cognac to the skillet. Ignite with a long match or lighter (carefully!), and allow the flames to die down completely.
- Set the mushroom mixture aside.
- In a blender or food processor, combine 2 cloves garlic, 1/2 cup packed fresh parsley, 1/4 cup packed fresh rosemary, 1/4 cup packed fresh thyme, 1/4 cup packed fresh basil, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, 1 tablespoon grated ginger, 1/4 teaspoon black pepper, and 1/2 cup heavy cream. Blend until smooth.
- Add the herb mixture to the mushrooms in the skillet.
- Transfer the mixture to a heavy-bottomed saucepan. Cook over low heat for 3 hours, stirring occasionally, until the sauce has thickened to your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
139g
Carbs
2g
