I used this as a side dish for meat pockets with ham and cheese. We had friends over and loved them; the use of brandy makes a big difference! The pictures are of the dish ready, with the meat pockets whose recipe will be published soon.
12 oz baby bella mushrooms, quartered
8 oz white mushrooms, quartered
1 onion, cut in wedges
1/4 cup brandy
1 tbsp fresh parsley leaves, chopped
3 tbsp Italian extra virgin olive oil
In a non stick skillet, over high heat, warm up the olive oil; sautee onions until translucents, then add mushrooms.
Deglaze pan with brandy and cook until desired doneness (use some broth, if needed).
Season with salt and sprinkle with chopped parsley.
Serves 4-6
- You can add 2 oz of dried porcini, soaked in lukewarm water. Use the soaking water, carefully filtered, instead of broth to cook mushrooms: they will be much more flavorful.
- Use them as a side dish for any meat, but also as sauce for pasta!
- It's vegan/vegetarian, lactose and gluten free!
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