1 pound mixed mushrooms (shitake, baby portabello, oyster)
3T unsalted butter
3 sprigs thyme
1 shallot
3 cloves of garlic
1/4C brandy
1/2C beef broth
1/4C heavy cream

Dice shallot, rough chop mushrooms and smash garlic with salt.
Add to pan with butter and thyme over medium heat.
Saute until starting to brown and fragrant.
Add brandy, cook off alcohol
Add heavy cream and simmer/keep warm until ready to serve.

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