Brandied Mushroom Sauce
This sauce is super fun, forgiving and a great addition to any protein— meat or seafood, and of course, perfect for pasta too!
We hope you enjoy it!
Ingredients / Equipment:
1/4 lb mixed mushrooms, chopped
1 shallot, minced
2 TBSP EVOO
1 clove garlic, minced
1 TBSP soy sauce
1/2 cup brandy (or a dry red wine)
1 TBSP lemon juice
2 TBSP butter, cold and cubed
Fresh herbs
Salt + pepper
Optional: veggie or chicken stock or water to thin out sauce
Small pot
Whisk
Instructions:
Heat up EVOO in small pot. Add in your minced shallots and saute until translucent.
Add in mushrooms and cook for about 5 minutes. Add garlic, salt and pepper and soy sauce.
Turn your flame off (safety first!) and add in brandy. Cook for 5 mins on low-medium heat.
Add in lemon juice.
Turn off heat and whisk in butter. Whisk in one cube at a time to emulsify.
Season with any additional salt and pepper and fresh herbs!
Notes:
You can use any dry red wine instead of brandy.
If the sauce is too thick for your liking, thin it out with veggie or chicken stock or water.
I like a little drizzle of balsamic on top of my steak with this sauce too!
