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“This recipe is a must made with Cognac, use 2 tablespoons to start and increase if desired, but not by much! You can use a mixture of button with porcini or Portobello mushrooms. This is delicious!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy skillet (I use my electric frypan for this) over medium-low heat melt butter.
  2. Cook the onions and garlic with the crushed red pepper flakes (if using) until soft (about 5 minutes.
  3. Add in Cognac and cook over medium heat stirring for about 1 minute.
  4. Add in sliced mushrooms, and cook stirring about 2 minutes.
  5. Add in broth, whipping cream, paprika, salt and pepper; simmer, stirring occasionally until the liquid is reduced to about 1-1/2 cups (can be a little more than 1-1/2 cups) this should take about 15 minutes to reduce.
  6. Remove from heat and add in chopped parsley and sour cream (do not let sour cream boil).
  7. Add in a couple of tablespoons Parmesan cheese (if using).

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