Ingredients :
3
tablespoon olive oil
2 pounds
button mushrooms, wiped and trimmed
3
tablespoons brandy
3
tablespoon whole grain mustard
1
teaspoon paprika
3/4 cup
heavy cream
juice of
1 lemon
6 slices
of toast
2
tablespoons finely chopped flat leaf parsley
Salt and
pepper
Preparation :
Saute
mushrooms in a saucepan, for 3 – 4 minutes. Move pan away from the heat, and
add brandy to the pan. Gently move pan back on the heat, taking care as the
brandy may catch fire on the pan.
Once the
brandy evaporates, add the mustard, paprika, cream and lemon juice. Season with
salt and pepper. Reduce heat
Lay out
the pieces of toast on a plate, and heap the mushrooms on the toast. Garnish
with coriander, and serve.
Serves 4
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