SAUTEED MUSHROOMS WITH COGNAC
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 45m
Number Of Ingredients 6
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.
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Zulqarnain Sial
[email protected]I followed the recipe exactly and the mushrooms turned out really rubbery. Not sure what went wrong.
Good Heaps
[email protected]The mushrooms were a bit bland for my taste. I think I'll add some more herbs and spices next time. The cognac sauce was good, though.
Fatema Bagum
[email protected]Not bad! I've never cooked with cognac before, but I'm glad I tried it. The mushrooms turned out great and the sauce was tasty. I'll definitely make this again.
Sipps Swagger
[email protected]Easy to make and absolutely delicious. I used a mix of cremini and oyster mushrooms and they cooked perfectly. The cognac sauce was rich and flavorful. Served over rice and it was a perfect meal.
Sheikh Zakria
[email protected]These mushrooms were a delight! The cognac added a subtle yet sophisticated flavor that really elevated the dish. I served them over a bed of mashed potatoes and they were a hit with my guests. Will definitely be making these again!