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Ingredients
- 2 cloves garlic
- 200g brown flat mushrooms
- 1/4 cup Lupi Porcini flavoured oil
- 1 tablespoon prepared wholegrain mustard
- 1/2 cup chicken stock
- 1 cup brandy
Method
Peel and chop the garlic. Wipe mushrooms and slice thinly. Heat oil in a saucepan, add garlic, mushrooms and mustard. Cook over a medium heat for 4-5 minutes stirring often. Add stock and brandy and bring to the boil. Simmer gently for 5 minutes or until liquid is reduced by half. Lower heat right down and stir in cream. Ideal served over steak, mashed potatoes or grilled mushrooms.
Disclaimer:
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
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