Uploaded August 2022 | Updated September 2026, 1 day ago
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This sauce is what we would have called in school a “no-brainer”. As in, anyone who eats human food and has experience of caramelized onions, and caramelized mushrooms, and reduced cream would be able to determine on their own that it would be a good idea to combine them all. This recipe just serves to point it out, and help organize the shopping.
We’re not exactly making duxelles because we, that is I, like to enjoy manageable pieces of both onion and mushroom in the sauce. I generally French-cut the onion, a cut which does less to promote melting of the onion. Mushrooms are sliced about 5-6 slices per mushroom, unless they’re small. An option for a fancier sauce is to get both larger and smaller cipollini onions and cut the large ones while leaving the small ones whole (peeled) as pearl onions, in order to showcase them. A further option to fancify the sauce, especially if special mushrooms are also being used, is to finish the sauce with perfectly and freshly toasted pine nuts.
Get as much color as desired on the onions and the mushrooms before adding the cream. Once the cream is added, some time will be required for it to reduce. Deglazing with a bit of white vermouth before adding the cream can add a delicious complexity of flavor. If I am using cognac in this sauce, I typically add it off-heat at the end to enjoy the full alcoholic glory of it, but of course it may be added earlier in order to cook out the alcohol if that is desirable.
Makes about 1 cup of sauce, enough for 2-4 people.
Equipment:
• large non-stick skillet or saucepan
• flexible, heatproof silicone spatula/scraper
Ingredients:
1 lb onion cipollini are awesome for this
1/2 lb mushrooms crimini are fine; fancier also delicious
1 cup heavy cream local; grass-fed, biodynamic or organic
1/2 tsp salt
1 oz white vermouth
1 oz cognac
1 Tbsp fresh fines herbes chopped
Procedure:
1. If it is desired to get a lot of color on the mushrooms, they must go first, in a generous amount of butter in the hot skillet.
2. Once mushrooms are at desired level of caramelization, add the onions, and allow them to caramelize also.
3. Add salt to the vegetables when they go into the pan.
4. Once onions and mushrooms have reached the desired level of caramelization, add the white vermouth and release whatever fond has formed.
5. Add the cream and allow it to reduce around the veg. Stir every so often to prevent scorching.
6. The cream needs to bubble in order to reduce, but don’t boil it really hard.
7. Once the cream sauce has reached a thick consistency, take it off the heat and taste it carefully.
8. Adjust its flavor with salt, lemon juice, vinegar, etc., as well as cognac if desired.
9. Serve immediately over any number of things, including roast beef, veal, chicken or pork, or over potatoes or asparagus.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
This sauce is what we would have called in school a “no-brainer”. As in, anyone who eats human food and has experience of caramelized onions, and caramelized mushrooms, and reduced cream would be able to determine on their own that it would be a good idea to combine them all. This recipe just serves to point it out, and help organize the shopping.
We’re not exactly making duxelles because we, that is I, like to enjoy manageable pieces of both onion and mushroom in the sauce. I generally French-cut the onion, a cut which does less to promote melting of the onion. Mushrooms are sliced about 5-6 slices per mushroom, unless they’re small. An option for a fancier sauce is to get both larger and smaller cipollini onions and cut the large ones while leaving the small ones whole (peeled) as pearl onions, in order to showcase them. A further option to fancify the sauce, especially if special mushrooms are also being used, is to finish the sauce with perfectly and freshly toasted pine nuts.
Get as much color as desired on the onions and the mushrooms before adding the cream. Once the cream is added, some time will be required for it to reduce. Deglazing with a bit of white vermouth before adding the cream can add a delicious complexity of flavor. If I am using cognac in this sauce, I typically add it off-heat at the end to enjoy the full alcoholic glory of it, but of course it may be added earlier in order to cook out the alcohol if that is desirable.
Makes about 1 cup of sauce, enough for 2-4 people.
Equipment:
• large non-stick skillet or saucepan
• flexible, heatproof silicone spatula/scraper
Ingredients:
1 lb onion cipollini are awesome for this
1/2 lb mushrooms crimini are fine; fancier also delicious
1 cup heavy cream local; grass-fed, biodynamic or organic
1/2 tsp salt
1 oz white vermouth
1 oz cognac
1 Tbsp fresh fines herbes chopped
Procedure:
1. If it is desired to get a lot of color on the mushrooms, they must go first, in a generous amount of butter in the hot skillet.
2. Once mushrooms are at desired level of caramelization, add the onions, and allow them to caramelize also.
3. Add salt to the vegetables when they go into the pan.
4. Once onions and mushrooms have reached the desired level of caramelization, add the white vermouth and release whatever fond has formed.
5. Add the cream and allow it to reduce around the veg. Stir every so often to prevent scorching.
6. The cream needs to bubble in order to reduce, but don’t boil it really hard.
7. Once the cream sauce has reached a thick consistency, take it off the heat and taste it carefully.
8. Adjust its flavor with salt, lemon juice, vinegar, etc., as well as cognac if desired.
9. Serve immediately over any number of things, including roast beef, veal, chicken or pork, or over potatoes or asparagus.
Music: bensound.com/royalty-free-music
