Saturday, August 31, 2013

Homemade mushroom brandy cream sauce

 Homemade mushroom brandy cream sauce  

Clean and slice an 8 oz package of mushrooms

Heat in a hot pan part olive oil / butter

Sautée mushrooms golden brown

Add a few tablespoons finely chopped onion -

dash garlic powder and some parsley, salt to 


 Add 1 cup heavy cream and 1-2 tablespoons

 good brandy and bring to a boil to thicken 

and shut off heat. 

Taste it as you go - I definitely used 1 cup

heavy cream and added the brandy slowly

knowing it would be strong at first and that it 

would cook out.. Add a bit more if needed but 

literally that's it..

Great served over filet mignon or other good 

quality steaks or fresh pasta...

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