Brandy Cream Mushrooms

Prep Time
Cook Time
Ready In

"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!"

Original recipe yields 4 servings


  • 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 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 & Variations

  • No special items are required.



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.

review by:
(4 Nov 2017)