Mushroom Brandy Cream Sauce

This Mushroom Brandy Cream Sauce is so versatile it will go well with beef, pork, poultry and even shrimp!This simple sauce will take your meal to the next level.

I served it originally with Schnitzel.  In European restaurants you see all kinds of schnitzel variations with mushroom sauce, fried eggs etc.  I usually pass, preferring a plain schnitzel with a wedge of lemon.

That might change from now on…..

Try it for yourself !

Chef’s Note

Do not substitute lower fat cream for the whipping cream or the sauce will separate when you are reducing it.

Mushroom Brandy Cream Sauce

5 from 1 vote

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Course: Main Dish

Cuisine: French

Prep Time: 10 minutes mins

Cook Time: 33 minutes mins

Total Time: 43 minutes mins

Servings: 10 servings

Ingredients

• 2 Tbsps butter
• 1 red onion
• 8 oz cremini mushrooms sliced thin
• 6 Tbsps brandy
• 1 cup beef stock or best broth you can access
• 1 cup chicken stock or best broth you can access
• 1 cup whipping cream

Instructions

• Peel and finely slice the red onion. Cut slices into quarters.
• Melt butter in a heavy skillet over medium heat. Add the onions and cook about 4 minutes till onions are translucent.
• Add the mushroom and cook until they have release their liquid. About 8 minutes.
• Remove skillet from heat. Add the brand and ignite. When the flames subside return the skillet to the burner.
• Cook a couple more minutes until brandy is mostly evaporated. About 1 minute.
• Add the beef and chicken stock and boil about 10 minutes. Add the cream and boil until the sauce is thick enough to coat the back of a spoon. (another 5-10 minutes).
• Serve with pork, beef, chicken or shrimp.

Notes

Nutrition

Calories: 133kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 191mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 1g