Wild Mushrooms in Brandy and Cream Sauce (Recipe)

Ingredients

185g (6 oz) raw mixed wild mushrooms

1 tbsp unsalted butter

Salt and freshly ground black pepper to taste

1 tbsp olive oil

1/4 tsp chopped garlic

1/2 tbsp chopped shallot

2 tbsp brandy 

160ml (5fl oz) double cream

Squeeze of fresh lemon juice

Grating of fresh nutmeg

1 tsp chopped mixed mild fresh herbs such as parsley, chives and chervil (optional)

Steps

1.  Trim and discard the stems from the mushrooms.  Clean them with a damp paper towel or mushroom brush, then quarter them.

2.  Heat the butter in a medium-size saute pan over medium heat.  Cook the mushrooms gently, stirring occasionally, for about 15 minutes or until soft.  Season with salt and pepper.  Remove from the pan and set aside.

3.  Heat the oil in a medium-size saute pan over high heat.  Add the mushrooms and cook until slightly browned.  Add the garlic and shallot and cook for about 1 minute, stirring constantly.  Be careful not to let the garlic and shallot brown.

4.  Remove the pan from the heat and add the brandy.  Return the pan to the heat and cook until the brandy has almost evaporated.  Add the cream and salt and pepper, and reduce over high heat until the sauce has thickened slightly.  Add the lemon juice, nutmeg and fresh herbs.

From : Low-Carbo Cooking