👨🍳 Method
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1
Reduce the heavy cream in a large pan to sauce consistency.
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2
Reduce the veal stock to sauce consistency.
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3
Slice the mushrooms as desired: into thin slices or cut into quarters.
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4
Sauté the mushrooms in butter over high heat until golden.
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5
Deglaze the mushrooms with port wine and cognac.
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6
Add the reduced veal stock and reduced cream.
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7
Simmer until reaching the desired sauce consistency.
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8
Season with black pepper and salt.
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9
Optionally garnish with fresh parsley.
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