Prep 5 mins
Cook 20 mins
Serve alongside steaks or chicken. This works great with white or cremini (baby portobella) mushrooms.
- 4 cups evenly sliced mushrooms
- 3 ounces clarified butter or 3 ounces olive oil or 3 ounces bacon drippings
- 1 tablespoon minced shallot
- kosher salt
- 1 1⁄2 ounces cognac
- 2 teaspoons chopped chives
- fresh ground black pepper
- Heat 1 oz of fat in a large heavy bottom saute pan over high heat. A cast-iron skillet works the best.
- Add a handful of sliced mushrooms and stir until just beginning to brown.
- Push these mushrooms out to the sides of the pan. If the pan is dry add additional fat and add a second handful to the center of the pan, careful not to overcrowd the center.
- Continue until all mushrooms are browning in the pan, add chopped shallot and sprinkle with kosher salt.
- Once shallot has softened and mushrooms are done, reduce the heat to medium and deglaze the pan by adding cognac and stirring to coat the mushrooms.
- Add some fresh ground pepper and stir in the chopped chives.
- Serve immediately over steaks or other dishes.