Recipe for Mushroom Brandy Sauce

Mushrooms with Brandy and Cream

I love mushrooms and cream but if you splash in a bit of Brandy~well let’s just say what it is…the begininings of a great romantic dinner that if all comes to gether just right (think the perfect storm…love that movie but that’s not what I am mean here) you could get engaged, get married, get your first pet, then house, then kids….then debt, then old age…just kidding (ba ~ha~ha~ha) seriously you should be smelling what I am cooking and if not then be like Frozen and “let it Go” Enjoy!!

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Mushrooms with Brandy and Cream
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  • (No exact measurements here so have fun)
  • 1 package of  mushrooms (I used the small whole petite button)
  • knob~o~ butter!
  • a splash (or two) of red wine…white will work too)
  • S&P
  • ***Sauce***
  • another knob
  • 2 TBS shallot~minced
  • 1/3 cup-ish Brandy
  • 3/4 cup beef stock
  • 1/3 cup heavy cream
  • a bit of cold butter to finish the sauce


  1. In a small skillet melt the butter and add your (already wiped) mushrooms along with the S&P; let them go about 5 minutes over medium high heat. 
  2. Add the wine and continue to cook stirring often until they begin to brown nicely…figure 15 minutes. 
  3. Meanwhile in a galaxy far far away…actually in a medium size skillet on the next burner add your butter and minced shallot and let saute for a few minutes over medium high heat (oh and add some S&P). 
  4. Turn off the flame and add your Brandy, after stirring turn your heat back on and continue to saute for about a minute then add your stock. 
  5. Over medium heat let the stock reduce slightly then add your heavy cream and cook for about a minute then reduce to low. 
  6. Toss in your last knob of butter and stir until combined.  Add your cooked mushrooms to your sauce and get ready for some action! 
  7. I serve this over steak but it would be good with anything…”It would be a rich and tasty mushroom soup” said one husband playing sous chef…”thanks Fred” xo now go have some fun.


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