Ingredients for Nitkos Mushroom Sauce
- 1 pound cremini mushrooms
- 4 tablespoons butter
- 1/4 teaspoon black pepper
- 1/4 cup brandy
- 1/4 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- Parmesan Cheese
- Salt And Pepper
- Fresh Parsley Leaves
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How to Make Nitkos Mushroom Sauce
- Clean and chop 1 pound of cremini mushrooms into 1/2-inch pieces.
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add 1 medium green bell pepper, chopped, and cook until softened, about 5 minutes.
- Add the chopped mushrooms and cook, covered, for 10-15 minutes, or until softened. Uncover, pour in 1/4 cup of brandy, and carefully ignite with a lighter (flambé). Allow the alcohol to burn off completely.
- Once the flames subside, stir in 1/4 teaspoon of freshly grated nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of water.
- Simmer uncovered until the water has nearly evaporated, about 5-7 minutes. Stir in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Cook until the cheese is melted and the sauce has thickened to your desired consistency.
- If you prefer a thicker sauce, add more cream or grated Parmesan cheese, 1 tablespoon at a time, until desired thickness is reached.
- Stir in 2 tablespoons of chopped fresh parsley leaves. Serve immediately over your favorite dish! Excellent with steaks!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
8g
Fat
80g
Carbs
2g
