The creamiest mushroom sauce
An easy tasty mushroom sauce that pairs well with steak, schnitzels and even pasta.
- 250 g mushrooms (sliced) You can use a mix or regular button mushrooms
- 250 ml fresh heavy cream
- 60 ml cognac or brandy
- 2 cloves garlic minced
- 1 large pinch of salt
- black pepper to taste
- 2-3 leaves fresh sage
- 2 tbsp butter
- 1/2 onion chopped
In a medium heated skillet melt the butter and add the mushrooms and brown. (If the mushrooms seem to be steaming, turn up the heat.)
Once the mushrooms are brown, add the chopped onions and fry until the onions are soft and translucent.
Add the minced garlic and cook for another minute.
Add the cognac or brandy and let it cook for another two minutes.
Add the cream and let the mixture simmer for a few minutes until reduced and thick.
Serve over steak, chicken schnitzels, pasta, pork chops, or you can even mix this sauce with wilted spinach as a sidedish.