Mushroom Cream Sauce Directions

• Preheat a large sauté pan over medium high heat.
• Add the shallot, some salt and pepper and cook until the shallot starts to become see through, about 2 minutes.
• Add the butter to the pan as well as the Lion’s Mane Mushrooms. Cook until the mushrooms start becoming darker in the pan and slightly soften, About 3 minutes.
• Add the garlic, Worcestershire sauce, and dijon mustard to the pan and cook until you can really smell the mustard coming off of the pan, about 1 or 2 minutes.
• Add the cognac and flame to cook off all of the alcohol, leaving only the rich flavor of cognac. Add the cream and let simmer until the cream reduces and the sauce can coat the back of a spoon.
• Remove the pan from the heat source and finish with the freshly chopped parsley. Taste the sauce and add more salt and pepper if needed, to your liking. Enjoy!