Sautee mushrooms in large sauce pot with butter until liquid in mushrooms is cooked off.
Sprinkle mushroom mixture with flour.
Cook and stir the mixture for a few minutes, add chicken stock, and continue to mix.
Over medium flame, let mixture reduce for about half an hour until down to original volume.
Refrigerate until close to serving time.
Before serving, add the heavy cream while heating the mixture. Add salt, white pepper and cognac to taste.
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