August 25, 2011

cognac mushroom spaghetti


crimini mushrooms
yellow onion
dark veal stock
heavy cream
sour cream
hennessy cognac
extra virgin olive oil
thin spaghetti
kosher salt
cracked black pepper


1.  boil enough salted water to cook the spaghetti. 

2.  prepare your mise en place.  slice the onion and crimini mushrooms.  finely mince the garlic and chop the parsley.

3.  heat up some extra virgin olive oil in a medium flat saucepan.  caramelize the mushrooms in batches. do not crowd the pan.  after mushrooms are caramelized, add in the onions, some garlic, and some fresh thyme.  season with salt and black pepper to taste.

4.  after onions are translucent, remove the pan from the stove and deglaze with hennessy. (3-5 shots or enough to cover the bottom of the pan)  then put the pan back on the flame and continue cooking till the alcohol has cooked out.

5.  add the veal stock and heavy cream to the mushrooms.  season with salt and black pepper to taste.

6.  when the pasta is al dente, drain, and toss in the sauce.  finish cooking the pasta in the cognac cream sauce and top with chopped parsley.  serve immediately.  you can add a dallop of sour cream on top if desired.  (not shown in picture)


  1. Great! I can have as much Chromium here. The spaghetti looks fabulous.

  2. Beautiful dish and presentation! This recipe sounds scrumptious!

  3. Are there any amounts for the ingredients?