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INGREDIENTS 4 Servings
5 cups Mushrooms, medium stems on
2 tsp. Butter
½ tsp. Garlic
¼ tsp. Shallot
3 oz. Brandy
2 oz. White wine
¼ cup Brown Sauce
squeeze Fresh lemon juice
½ tsp. Parsley, chopped
to season Salt
to season Fresh ground black pepper
to garnish Parmesan cheese, grated


METHOD
1. Melt butter in large sauté pan over medium high heat. Add garlic and shallot, sauté briefly, do not brown. Add mushrooms and sauté until tender. Deglaze pan with Brandy, reduce liquid by 2/3. Add white wine, simmer and reduce liquid by 2/3.
Add Brown Sauce. Season with lemon juice, salt and pepper. Finish with parsley. Transfer to warm serving plates and top with grated Parmesan cheese. Serve immediately.

 


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