Cognac and mushroom sauce

This sauce tastes good with beef, lamb, pork and game.

2 pk sliced mushrooms

2 finely chopped onions

2 cloves finely chopped garlic

4 tablespoons fund, e.g. chicken, beef, chanterelle or game depending on what you are going to serve the sauce for

10 cl brandy (1 miniature bottle)

5 dl cream


Brown the mushrooms and onion well in butter. Add the garlic and let it simmer for a few minutes. Add brandy, cream and stock. Let it cook until it thickens. Season with pepper and possibly. more funds if you do not think it is salty enough.

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