September 14, 2017
Sauce, Side Dishes, Dairy,
Alcohol, Vegetables, Mushrooms, Australian, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Ladies Luncheon, Romantic Dinner, Sunday Dinner, Hand Mix/Whisk, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Wine more
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"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!"
Heat 1 tbsp butter in a sml-med fry pan. Add chopped bacon, cook until crisp & remove from pan w/a slotted spoon.
Add remaining 2 tbsp butter & mushrooms. Cook 2 min or until mushrooms are just tender.
Add port wine & brandy & cook over low-heat a further 1 min.
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.
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These shrooms are delicious! So easy to make and put-together and is a perfect accompaniment to a steak dinner. They're also excellent on their own. I couldn't find the small mushrooms, so cut my bigger ones in half. Next time I think I will increase a touch more of both liquors just to punch it up a bit, but this is a personal taste because it was perfect as-is. Thank you Twissis for sharing.