Creamy Mushroom and Cognac Sauce

This goes great over wheat-free pasta, polenta, or rice. Or add an extra 11/2 cups of broth to the recipe and turn it into soup.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • ½ cup cognac
  • 1 package (4 oz.) dried porcini or Asian black mushrooms
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. chestnut flour
  • 4 medium shallots, peeled and minced
  • 10 oz. button mushrooms, bases of stems removed
  • ¼ tsp. ground nutmeg
  • 1 cup gluten-free beef broth
  • 1 cup heavy cream
  • 1 Tbsp. chopped thyme
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper


  • Place the cognac and dried mushrooms in a small saucepan and add water to cover. Simmer over low heat for 10 minutes. Remove from the stove and cool. Purée in the blender until very smooth.
  • Melt the butter over medium heat in a medium saucepan, and stir in the chestnut flour, stirring until well blended. Add the shallots and button mushrooms, stirring constantly for 3–4 minutes.
  • Whisk in the rest of the ingredients, including the puréed mushroom and cognac mixture.