1 Tbs butter
2 Tbs chopped shallots
2 oz coarsely chopped button mushrooms
2 oz coarsely chopped cremini mushrooms
3 fl oz cognac
4 oz Glace de Veau Roasted Veal Stock Reduction
1 Tbs chopped fresh tarragon
1 Tbs chopped fresh parsley
1 bay leaf
1/4 cup heavy whipping cream
Salt and pepper, to taste
- Sweat shallots in butter in a heavy saucepan. Add mushrooms and continue to sweat.
- Flame cognac; add to mushroom mixture.
- Stir in Glace de Veau Roasted Veal tarragon, parsley and bay leaf. Simmer for 5 minutes.
- Stir in heavy whipping cream. Season to taste with salt and pepper. Remove bay leaf.