Mushrooms Sauce Recipe

🧂 Ingredients

• 2 tablespoons olive oil
• 6 cups prepared and sliced assorted mushrooms

  I used buttons, baby bellas, shiitake, and oyster mushrooms
• 1 peeled small diced shallot
• 3 finely minced garlic cloves
• 1/4 cup Brandy
• 2 tablespoons unsalted butter
• 4 cups beef stock
• ¼ cup heavy whipping cream
• 2 teaspoons minced fresh thyme
• 1 tablespoon minced fresh parsley
• coarse salt and fresh cracked pepper to taste

Instructions

• 1 Add the fat to a large stainless steel, carbon steel, or cast-iron frying pan
  over high heat and heat until it begins to smoke lightly.
• 2 Place in the mushrooms, season with salt, and cook for 2 minutes without
  touching them.
• 3 Sauté the mushrooms for 6-8 minutes or until they are well browned.
• 4 Scoot the mushrooms to 1 side of the pan, and in the other, the shallots,
  garlic, and 1 tablespoon of butter.
• 5 Cook the shallots and garlic on that side of the pan for 1 to 2 minutes or until
  lightly browned.
• 6 Mix all the ingredients in the pan together.
• 7 Remove the pan from the heat and deglaze with the brandy.
• 8 Return the pan to the cooktop and cook for 30 to 45 seconds or until all the
  alcohol has been absorbed into the mushrooms.
• 9 Set the mushrooms to the side.
• 10 Pour the beef stock into the pan and cook on high heat until it is reduced by
  one-half.
• 11 Add the heavy cream and continue cooking until there is about 1 to 1 ½ cups of
  sauce.
• 12 Put the cooked mushrooms back in and finish by stirring the remaining 1
  tablespoon of butter, thyme, parsley, salt, and pepper.
• 13 Serve in a bowl or in the pan.

Nutrition Info