PREPARATION

Clean the mushrooms (if necessary) clean with a rag or brush. Cut each mushroom into quarters. Melt a small knob of butter in the casserole and add the steaks in mushroom pieces. Cook the mushrooms over medium heat, until they get a golden. Shake them regularly briefly.

Meanwhile, peel the shallots and chop them into very fine pieces. Peel the piece of garlic and crush it to a pulp. Mix the shallots and the garlic pulp chips under the fried mushrooms. Season the mushrooms with a little salt and pepper. Pour after 2 minutes with a dash of cognac and then pour some white wine and let the sauce simmer over low heat.

Add the stripped leaves from the thyme and the bay leaf. Pour the cream into the sauce, stir and let them boil a few minutes. Taste and season the sauce (if necessary ) with some extra pepper and salt.