Ingredients
2 boxes of mushrooms, sliced,
1 clove garlic, chopped fine,
2 tablespoons white wine,
2 tablespoons cognac,
0.5 t salt,
0.5 t sugar,
0.5 t black pepper,
6 cups Cream
Preparation
Sautee garlic briefly, add mushrooms. Sautee on medium fire until bubbly, wait for the pan to get squeaky as the juices cook away. Now flambee the cognac and white wine, mixed together, and douse the mushrooms. Add sugar, salt, black pepper and let simmer two more minutes. Use this mushroom mixture as base for cream sauce by adding a cup of cream to two tablespoons of the mushroom mix, and letting cook until thick enough to coat spoon.
