Sauteed Mushrooms With Cognac And Cabernet Sauvignon Recipes

SAUTEED MUSHROOMS WITH GARLIC AND COGNAC

Steps:

• Clean mushrooms and trim stems. If the mushrooms are large, halve or quarter them. Small mushrooms can be left whole.
• Heat butter and oil in a large skillet that can hold the mushrooms in a single layer. Add the mushrooms cap-side down and cook over medium high heat for 3-4 minutes, without stirring, to caramelize.
• Toss the mushrooms and lower the heat to medium. Season with salt and pepper. Continue cooking until the mushrooms are tender, brown, and any released liquid is evaporated, about 5-6 minutes longer.
• Add the minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with 2 tablespoons of cognac and lemon juice, scraping any brown bits from the bottom of the pan. Toss the mushrooms again and cook until the cognac and lemon juice are reduced, about 2 minutes.
• Add the fresh herbs to the pan and season to taste with additional salt and pepper. Just before plating, stir in the remaining 1 teaspoon of cognac.

SAUTEED MUSHROOMS WITH COGNAC RECIPE - (4.5/5)

Steps:

• Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl. Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

SAUTEED MUSHROOMS WITH COGNAC

Steps:

• Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
• Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

MUSHROOMS IN COGNAC HERB SAUCE

Steps:

• 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.

SAUTEED MUSHROOMS

Steps:

• Saute mushrooms and garlic in butter until browned.
• Add red wine and simmer for a few minutes until the wine thickens a little.
• Serve hot.