Lion’s Mane Mushroom Cream Sauce
This Mushroom Cream Sauce is an easy but delicious Diane Sauce. It should take less than 20 minutes to prepare and may be served over roasted chicken, pork, or beef.
servings: 3.5 cups
prepping time: 10 min
cooking time: 10 min
Ingredients
Olive Oil - 1 Tablespoon
Shallot - 1 Small Dice
Salt/Pepper - To Taste
Lion’s Mane Mushrooms - 1 Cup, Sliced
Butter - 1 Tablespoon
Garlic - 1 Clove, Minced
Worcestershire Sauce - 1 Tablespoon
Dijon Mustard - 1 Tablespoon
Cognac, (Optional) - 2 Tablespoons
Heavy Cream - 2 Cups
Fresh Parsley - ¼ Cup,
Washed & Roughly Chopped
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!
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