Brandy Cream Mushrooms
Recipe: #28158
September 14, 2017
Categories: Sauce, Side Dishes, Mushrooms, Australian, 5-Minute Prep, Romantic Dinner, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Wine, , more
"This recipe was found in an Australian cookbook I borrowed from my SIL (Women's Weekly New Cookbook by Food Editor Ellen Sinclair). It's actually a very simple recipe that I would only use for a special occasion when I wanted to make an evening meal even more memorable for my guests & show them how much extra care I've taken to elevate their dining pleasure. Servings are meant to be small & elegant. Times were not given & were estimated by me. ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (109.8 g)
- Calories 269.3
- Total Fat - 23.5 g
- Saturated Fat - 11.1 g
- Cholesterol - 64.4 mg
- Sodium - 571.2 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 0.8 g
- Sugars - 1.5 g
- Protein - 12 g
- Calcium - 12.7 mg
- Iron - 0.6 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 1 tbsp butter in a sml-med fry pan. Add chopped bacon, cook until crisp & remove from pan w/a slotted spoon.
Step 2
Add remaining 2 tbsp butter & mushrooms. Cook 2 min or until mushrooms are just tender.
Step 3
Add port wine & brandy & cook over low-heat a further 1 min.
Step 4
Add cream & crisped bacon. Stir until sauce is heated through, then stir in chopped parsley. Season w/salt & pepper to taste & serve immediately as desired w/your meal.
Tips
- No special items are required.