Brandy Mushrooms in Cream Recipe

Makes 4 portions

350g chestnut mushrooms
4 tbsp brandy
2 ml double cream
2 tsp corn flour dissolved in a splash of cold water

– Chop the mushrooms into quarters.
– Heat a splash of olive oil in a pan, then add the mushrooms with a pinch of salt.
– Stir until slightly browned and reduced then add the brandy. 
– Simmer for about 5 minutes. 
– Take off the heat and then add the cream and a bit of pepper and stir. 
– Return to the heat and then bring to the boil.  The cream should thicken.  Add the corn flour in water and stir thoroughly for 2 minutes until the cream thickens further. 
– Spoon into warm ramekin dishes and serve with warm bread rolls.

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