Mushroom sauce served over a tender pork medallion
I don’t know about you, but for me, the addition of mushrooms to any dish raises the bar immensely. Their true umami flavor of mushrooms is intensified when you cook them in a mixture of olive oil and butter, with a touch of fresh garlic. I love the woodsy character of mushrooms and the intensity they add to everything from a simple omelette, a piece of pizza, or even a crunchy bite of a crisp crostini. This Decadent Mushroom Sauce is made even that much more special with a splash of rich brandy. Serve this simple sauce over a seared filet, a tender pork chop, or even tossed with a bowl of your favorite al dente pasta.
(To view the recipe, click on the blue title of the blog post above*)
Decadent Mushroom Sauce
Ingredients:
- Clean a mixture of mushrooms (approximately 8 oz.) with a paper towel. Slice the larger mushrooms into bite sized pieces.
- In a large sauce pan, melt 3 tablespoons of unsalted butter with 2 tablespoons of extra virgin olive oil over medium heat. Sauté 3 garlic cloves (finely chopped) in the butter-oil mixture, stirring constantly, for 1 minute. Add the mixed mushrooms to the sauté pan, along with a handful of chopped parsley. Season the mushrooms with ½ a teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Toss the mixture as it cooks and add in ¼ cup of brandy or cognac. Reduce the heat to low and continue cooking the mushrooms for approximately 15 minutes or until the sauce becomes thick and the mushrooms are tender.
Directions:
Tagged: brandy, culinary school, externship, garlic, Italy, Mami Camilla cooking shool, mushroom sauce, mushrooms, sauce, Sorrento
Looks fabulous – I love mushrooms as well. (Sorry ML… :>).
Ha. Yes, sorry ML! Although, I think she might be coming around to mushrooms after her truffle experience in Orvietto… :>