Name: Mushroom sauce
Yield: serving
Cuisine: Ingredients
Ingredients: 30 ml fresh chillies 573; 50 g butter; 2 garlic cloves, crushed; 1 onion grated; 500-600 g mushrooms; 50 ml brandy; 250 ml cream or cream cheese; milk; salt and freshly ground black pepper; 1 lemon; fresh herbs chopped; nutmeg whole, freshly grated

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Ingredients (12)

30 ml	fresh chillies — 573
50 g	butter
2	garlic — cloves, crushed
1	onion — grated
500-600 g	mushrooms
50 ml	brandy
250 ml	cream — or cream cheese
	milk
	salt and freshly ground black pepper
1	lemon
	fresh herbs — chopped
	nutmeg — whole, freshly grated

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Method:

Wipe mushrooms clean with a damp cloth and cut them into even-sized pieces. The small mushrooms can be left whole.

If using shiitake, remove the woody stems and use just the caps.

Heat the oil and butter in a big skillet or pan and add the mushrooms. Sauté until the mushrooms have browned and slightly caramelized.

Add the brandy and flambé the mushrooms until all the liquid and alcohol has evaporated. Now add the cream or cream cheese and allow to gently reduce.

Season with salt, pepper and a squeeze of lemon juice. Lastly, but most importantly, add some freshly grated nutmeg and chopped herbs of your choice.

Reprinted
with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.