The creamiest mushroom sauce
An easy tasty mushroom sauce that pairs well with steak, schnitzels and even pasta.
Servings: 4
Ingredients
- 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
Instructions
- 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.