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

Author: Carolyn Hetke

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5 from 2 votes

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Course: Main Dish

Cuisine: French

Prep Time: 10

Cook Time: 33

Total Time: 43

Servings: 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

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Comments

5 from 2 votes (1 rating without comment)