Sauteed Mushrooms Cognac Recipes

Steps:

• Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl. Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Steps:

• Bring 1 quart of water to a boil in a large saucepan. Add the sliced mushrooms, blanch for 2 minutes, then drain and run under cold water to stop the cooking. Reserve. Heat the oil in a large skillet over medium flame and saute the garlic until lightly browned, about 2 minutes. Remove with a slotted spoon and reserve. Add the blanced mushrooms to the skillet and saute over high heat for 3-4 minutes, or until mushrooms begin to brown. Remove from heat. Add the cooked garlic, basil, Cognac, Cabernet Sauvignon, cream, butter and 1/4 cup of water. Stir to combine, return to the heat, and bring toa boil over high flame. Reduce the heat to low and simmer for 3 minutes, or until sauce thickens slightly. Season to taste with salt and pepper.

Steps:

• Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl. Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

Steps:

• In a large skillet, saute shallots and mushroom caps in butter for 2 minutes. Season with salt and pepper.
• Stir in heated cognac, ignite and stir until flame dies; set aside.
• In blender or food processor, process garlic, parsley, rosemary, thyme, basil, turmeric, cumin, coriander, ginger, pepper and cream.
• Add mixture to mushrooms. Put in heavy saucepan and cook over low heat until thick, approximately 3 hours, stirring occasionally.