Caramel-Brandy Mushroom Sauce

By cindyandmojo

Ingredients

• 5 tbs unsalted butter
• 2 cups sliced mushrooms
• 1 head roasted garlic, cloves separated and peeled
• 7 tbs brandy
• 6 tbs light brown sugar
• 3/4 cup heavy cream
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 tbs chopped parsley leaves, for garnish

Details

Servings 1
Adapted from passthesushi.com

Preparation

Step 1

While the steaks are cooking on the grill, add 1 tbs of the remaining butter to a saute pan. Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2 to 3 minutes. Remove the mushrooms from the skillet and reserve.

Remove the skillet from the heat and add the garlic cloves and 6 tablespoons of the brandy to the hot pan, stirring to loosen any browned particles from the bottom of the pan. Return the skillet to the heat, being careful that the brandy does not flame up. Cook until reduced by half; this will happen very quickly. Add 2 tablespoons of the remaining butter and the brown sugar, stirring to combine. When the sugar has dissolved and the mixture is bubbly, whisk in the cream, reduce the heat to medium-high and simmer for 2 to 3 minutes, until mixture is sauce consistency and coats the back of a spoon. Add the reserved mushrooms to the pan and season with the salt, and pepper. Remove from the heat and whisk in the remaining tablespoon of butter and the remaining tablespoon of brandy. Serve immediately over warm steaks. Garnish with chopped parsley.