SAUTEED MUSHROOMS WITH COGNAC AND CABERNET SAUVIGNON
Steps:
- Bring 1 quart of water to a boil in a large saucepan. Add the sliced mushrooms, blanch for 2 minutes, then drain and run under cold water to stop the cooking. Reserve. Heat the oil in a large skillet over medium flame and saute the garlic until lightly browned, about 2 minutes. Remove with a slotted spoon and reserve. Add the blanced mushrooms to the skillet and saute over high heat for 3-4 minutes, or until mushrooms begin to brown. Remove from heat. Add the cooked garlic, basil, Cognac, Cabernet Sauvignon, cream, butter and 1/4 cup of water. Stir to combine, return to the heat, and bring toa boil over high flame. Reduce the heat to low and simmer for 3 minutes, or until sauce thickens slightly. Season to taste with salt and pepper.
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