Brandy Cream Mushroom Sauce
Elevate your next meal with the indulgent and versatile Brandy Cream Mushroom Sauce—a luscious blend of sautéed mushrooms, rich heavy cream, and the deep, aromatic notes of brandy. This gourmet sauce features tender cremini or button mushrooms cooked with finely chopped shallots, garlic, and a splash of thyme for an earthy, herbaceous touch. The addition of brandy creates a delightful depth, while a gentle simmer with chicken or vegetable stock and cream results in a velvety, restaurant-quality finish. Perfect for drizzling over steak, spooning onto pasta, or pairing with roasted vegetables, this quick 30-minute recipe is a surefire way to impress at any dinner table.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic cloves, minced
- 250 grams mushrooms, sliced (e.g., cremini or button)
- 60 milliliters brandy
- 150 milliliters heavy cream
- 100 milliliters chicken or vegetable stock
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet over medium heat and add the unsalted butter and olive oil. Swirl to combine until the butter is melted and bubbling.
Add the finely chopped shallot to the skillet and sauté for 2-3 minutes until translucent and fragrant.
Stir in the minced garlic and cook for 30 seconds, being careful not to let it burn.
Add the sliced mushrooms to the skillet. Sauté for 5-7 minutes until the mushrooms release their moisture and start to brown.
Carefully pour in the brandy and allow it to simmer for 1-2 minutes, letting the alcohol evaporate. Stir to scrape up any browned bits from the bottom of the skillet for added flavor.
Add the chicken or vegetable stock and fresh thyme leaves, stirring to combine. Lower the heat to a gentle simmer and cook for 3-4 minutes to reduce slightly.
Pour in the heavy cream and stir well. Let the sauce simmer gently for another 4-5 minutes, stirring occasionally, until it thickens to your desired consistency.
Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Remove from heat and optionally garnish with chopped fresh parsley before serving.
Serve the brandy cream mushroom sauce warm over steak, pasta, or your favorite dish.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
