Ingredients
- 1 1/2 tablespoons butter
- 5 Cremini mushrooms, thinly sliced
- 1 tablespoon flour, sifted
- 2 tablespoons brandy (or cognac)
- 185 ml beef broth
- 125 ml heavy cream
- 2 teaspoons coarsely crushed whole peppercorns
Instructions
- Melt the butter in a skillet over medium-high heat. Add mushrooms and cook until golden brown - about 5 minutes. Sift one tablespoon flour over the mushrooms and stir to well-coated.
- Meanwhile, in a small saucepan, add the brandy and simmer rapidly, over medium to medium-high heat, until it has mostly reduced and you can no longer smell the strong alcohol smell (about 1 min).
- Add the broth, bring to simmer and let it simmer rapidly for 3 minutes or until it reduces by a third.
- Turn heat down to medium. Add cream, pepper, and mushroom mixture and stir to combine. Simmer for 5 minutes, or until it thickens (do not let it boil rapidly).
- Taste the sauce, and season with salt to taste.
Nutrition
Notes
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