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Mushroom sauce with a cognac-white wine touch

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Ingredients for 4 servings:

  • 100 g butter
  • 200 g onion(s)
  • 500 g mushrooms, sliced
  • 20 g tomato paste
  • 3 tbsp flour
  • 1 shot of cognac
  • 250 ml white wine
  • 200 ml cream
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

perfect with pan-fried dishes or as a main course with potatoes

Melt butter in a pan. Add chopped onions and sauté until translucent. Add mushrooms and sauté for about 3 minutes. Mix in tomato paste and dust with flour. Deglaze with cognac and pour in the white wine and cream. Simmer over medium heat for about 10 minutes. Season with nutmeg, salt, and pepper before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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