Put the olive oil in a separate pan, add the butter with the mushrooms and sauté over high heat and stirring constantly. Add rocket, season (with salt, pepper, oregano, thyme, rosemary and cinnamon) and deglaze the dish with cognac. Bring the dish to the boil briefly, let the cognac soak in a little and reduce the heat by 4/5. Game stock and game spices (SPAR Premium, Edition Johanna Maier / coriander, allspice, pepper, juniper berries, caraway) - a very fine mixture! - Add and fold in the sour cream (crème fraiche) and the mascarpone (Italian double cream cheese). Stir well and briefly (!) Bring to the boil.