Creamy mushroom sauce with cognac
6 servings
45 minutes
Creamy mushroom sauce with cognac is an exquisite representative of French cuisine, embodying elegance and richness of flavors. Its history begins in the traditional kitchens of French regions where mushrooms, cream, and strong drinks served as the basis for refined sauces. This sauce has a delicate creamy texture, a rich aroma of sautéed mushrooms, light notes of garlic, and a spicy hint of cognac that adds depth and nobility. The cream harmoniously binds all components together creating a softness in flavor while nutmeg adds a subtle spiciness. It pairs perfectly with beef, veal, and game accentuating their rich meaty taste. The creamy mushroom sauce will be a true decoration on the festive table adding a luxurious gastronomic touch to dishes.
1
Prepare all the ingredients.
2
Chop the onion into small cubes.
- Onion: 150 g
3
Heat half of the vegetable and butter in a pan and fry the onion until golden. Set the cooked onion aside.
- Vegetable oil: 40 ml
- Butter: 40 g
4
Chop the mushrooms finely and mince the garlic.
- Champignons: 200 g
- Garlic: 1 clove
5
In a clean skillet, heat the remaining oil (vegetable and butter) and sauté the mushrooms until golden brown.
- Vegetable oil: 40 ml
- Butter: 40 g
- Champignons: 200 g
6
Add garlic and fry for another 30 seconds, until a subtle aroma appears.
- Garlic: 1 clove
7
Pour in the broth and cognac, and evaporate for 15 minutes over high heat.
- Meat broth: 200 g
- Cognac: 80 ml
8
Pour in the cream, bring to a boil, and then to the desired thickness.
- Cream 33%: 250 ml
9
Mix fried onions, finely chopped parsley, nutmeg, and salt into the prepared sauce.
- Onion: 150 g
- Parsley: 10 g
- Nutmeg: to taste
- Salt: to taste
10
Serve creamy mushroom sauce with beef, veal, and game.