cognac mushroom spaghetti

ingredients:

crimini mushrooms

yellow onion

garlic

parsley

thyme

dark veal stock

heavy cream

sour cream
hennessy cognac

extra virgin olive oil

thin spaghetti

kosher salt

cracked black pepper

directions:

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)