I posted a meal I cooked the other night that included a creamy cognac sauce, and there was some interest in the recipe so I figured I'd post up what I did
ingredients
~6 tbsp cognac
2~3 tbsp butter
2 cups sliced mushrooms
1/2 cup half & half
2 tbsp finely chopped green onion
~1 tsp black pepper freshly ground
~5 tsp all purpose flour
4 tbsp dijon mustard
now the process
in a large saucepan
melt butter down
add mushrooms and green onion
cook mushrooms and onion until mushrooms are tender (while occasionally stirring)
add black pepper, half&half, cognac, and dijon mustard
simmer for 2~5 minutes (stirring regularly)
add flour to thicken and continue cooking for ~5 minutes or until desired consistency is achieved (continue stirring)
remove from heat source, or leave on 'warm' setting if still preparing other food items
can be served atop steak or as a side
ENJOY!
notes:
the amount of cognac can be reduced if to 'cognac-ky' for your preference
times based on medium heat on electronic stove top
I have found it more forgiving and less intensive to take a little longer than these projected times at a lower heat when first attempting this recipe or if cooking multiple dishes for a meal
also, heat can be increased to a gentle simmer/boil to reduce 'bite' of cognac if so desired (I try to stay on low end of simmer to preserve flavor)
