Mushrooms In Cognac Herb Sauce - cooking recipe

Ingredients

1/2 cup butter
2 lbs small mushroom caps
4 shallots, minced
salt & freshly ground black pepper
1/2 cup cognac, heated
3 garlic cloves
1 tablespoon fresh parsley
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon fresh ground pepper
3 cups whipping cream

Preparation

In a large skillet, saute shallots and mushroom caps in butter for 2 minutes. Season with salt and pepper.
Stir in heated cognac, ignite and stir until flame dies; set aside.
In blender or food processor, process garlic, parsley, rosemary, thyme, basil, turmeric, cumin, coriander, ginger, pepper and cream.
Add mixture to mushrooms. Put in heavy saucepan and cook over low heat until thick, approximately 3 hours, stirring occasionally.