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The creamiest mushroom sauce

An easy tasty mushroom sauce that pairs well with steak, schnitzels and even pasta.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: Mushroom sauce, Mushrooms
Servings: 4


  • 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.