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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Method