Lion’s Mane Mushroom Sauce with Cognac

Level: Easy Prep Time: 5 minutes Cook Time: 10 minutes Yield: 4 Servings

INGREDIENTS

• 1 large Shallot minced

• 3/4 cup diced Lions Mane Mushrooms diced

• 1/2 cup divided Cognac

• 1 cup Beef (or Chicken) Stock (adjust less/more, based on how much sauce you want)

• 2 Tbsp Beef Demi Glace

• 2 Tbsp Butter, cubed

• 4 Tbsp divided Olive Oil

• Salt

• Pepper

DIRECTIONS

1. Heat 2-3 Tbsp olive oil to sauté pan

2. Sauté minced shallots until softened but not browned

3. Add diced lions mane. After they soak up all the oil, put in a dash more oil and allow to lightly caramelize. Season with salt

4. Add cognac in small amounts so it evaporates almost immediately after each addition

5. Pour in some beef or chicken stock to double the amount of sauce you’ll need

6. Add 2 tablespoons of beef Demi Glace and reduce by half

7. Check the flavor, add another tablespoon or two of cognac based on flavor desired. Cook out the alcohol

8. Remove from heat and add cubes of cold butter a few at a time, swirling the pan to incorporate before adding the rest of the butter and repeating the swirling. You’ll need a few tablespoons of butter total

9. Season with pepper and serve

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