Mushrooms in Cognac Herb Sauce

Don't let all the ingredients scare you. Most of them are herbs. This is a great side dish for turkey or beef. Also can be used with wild rice. From my cookbook WINOS (Women In Need Of Sanity). Fresh herbs can be substituted...just triple the amount.

• Ready In: 3 hrs 10 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup butter
• 2  lbs  small mushroom caps
• 4  shallots, minced
•  salt & freshly ground black pepper
• 1⁄2 cup cognac, heated
• 3  garlic cloves
• 1  tablespoon fresh parsley
• 1  teaspoon rosemary
• 1  teaspoon thyme
• 1  teaspoon basil
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon  coriander
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon fresh ground pepper
• 3  cups  whipping cream

Directions

1. In a large skillet, saute shallots and mushroom caps in butter for 2 minutes. Season with salt and pepper.
2. Stir in heated cognac, ignite and stir until flame dies; set aside.
3. In blender or food processor, process garlic, parsley, rosemary, thyme, basil, turmeric, cumin, coriander, ginger, pepper and cream.
4. Add mixture to mushrooms. Put in heavy saucepan and cook over low heat until thick, approximately 3 hours, stirring occasionally.