Mushrooms in Cognac Herb Sauce

Recipe by mary winecoff
READY IN: 3hrs 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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