Mushroom brandy sauce is a simple but flavorful pan sauce, perfect for serving over beef, chicken, or pork. Rich and hearty, this pan sauce recipe is one you’ll want time and again!
Sometimes I’ll dress up a steak or grilled chicken with a simple Mushroom Brandy Sauce. I keep a bottle of brandy in my kitchen cupboard to jazz up dishes, even though I don’t actually drink it.
Making the sauce couldn’t be any easier!
Saute mushrooms and shallots in butter and olive oil. Then, deglaze the pan with brandy. Add some cream and fresh thyme and you’ve got a rich, delicious pan sauce.
I hope you enjoy the mushroom brandy sauce. Here’s the recipe:
- 1/2 pound mushrooms quartered and sliced, depending on size.
- 2 shallots minced, about 1/3 cup
- 6 Tablespoons butter divided
- 2 Tablespoon olive oil
- 1/4 cup brandy
- 1/2 cup heavy cream
- 1 Tablespoon fresh chopped thyme leaves
- Kosher salt and black pepper to taste
- Over a medium heat, melt 4 Tablespoons butter and olive oil. Add shallots and mushrooms and sauté, stirring frequently, about 5 minutes until mushrooms are tender.
Add brandy and stir 1 to 2 minutes. Stir in cream and cook an additional 1 to 2 minutes, stirring constantly. Add fresh thyme leaves. Whisk in remaining 2 Tablespoons of butter. Season with salt and black pepper.
Love mushrooms? You might like:
Spinach Souffle Stuffed Mushrooms
Spinach Stuffed Mushrooms
Marinated Mushrooms
Easy 3 Ingredient Mushroom Spread
mimi says
Beautiful! I keep cognac and brandy on hand as well, and only for cooking! But I usually light it on fire and flambe what’s in the skillet. I will try your directions next time! Thanks!
Cynthia says
It burns off either way…saves singeing the eyebrows this way!
Ivan says
Brilliant! I have read the recipe several times over. What do you do with the other 2 tablespoons of butter?
Cynthia says
Sorry Ivan, I’ve amended the recipe. Whisk the 2 tablespoons in at the end.
alan says
this is great. I like to flame the brandy because it looks spectacular.
Cynthia says
that’s always a fun touch!