Mushroom Cognac Sauce Recipe - Cooking with Brandy | OHLQ
Serve this side dish with a roast or steak. The oak of cognac complements the thyme, buttery sautéed mushrooms with a spiced, caramel flavor.
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Ingredients
- 6 tablespoons cognac, divided
- 3 tablespoons extra virgin olive oil
- 6 tablespoons unsalted butter
- 3 pounds mixed mushrooms (shiitake, maitake, cremini, or oyster)
- 10 sprigs thyme
- Coarse kosher salt, to taste
- Freshly ground black pepper, to taste
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