Okay seriously. I realize that people probably think I’m bordering on the edge of being an alcoholic, but I find that adding alcohol to any kind of food gives it that certain oomph! that spices cannot achieve. Trust me when I tell you that the brandy in this recipe makes the dish. And no, I did not “sample” any while I was cooking. I swear.
Don’t they look delicious though?
I have this recipe written down in my recipe book, so I can’t credit the source, but I think it came from a magazine. So if this is your original recipe, don’t hate me! Just message me and I’ll do the proper credit. :)
Sautéed Mushrooms with Shallots, Garlic and Brandy
Servings: 4 servings
Ingredients
- 2 tbsp butter divided
- 1 tbsp extra-virgin olive oil
- 2 shallots thinly sliced
- 2 cloves garlic thinly sliced
- 3 cups mushrooms sliced
- 1/4 tsp each thyme salt & pepper
- 2 tbsp brandy wine, or chicken stock
- 2 tbsp minced fresh parsley
Instructions
- Heat 1 tbsp butter and oil over medium-high heat. Add shallots and garlic, cook, stirring, until slightly softened, and translucent, about 3 minutes.
- Add mushrooms, thyme, salt, and pepper. Sauté, stirring and shaking pan until golden brown and no mushroom liquid remains, 8 to 10 minutes.
- Stir in brandy, scraping up brown bits. Stir in parsley and remaining butter; cook until slightly saucy and mushrooms are glazed, about 2 minutes.
1 Comment
Christian
August 9, 2015 at 3:29 pmBeef stock demi glaze and you have the secret