Author Notes
I make this recipe every year for Thanksgiving. I love mushrooms and all of the other ingredients so I decided to pair them together and it turned out great. It is rich and decadent, a mushrooms lovers dream. —ADRIENE
Ingredients
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8
8 oz. packs cremini mushrooms-quartered
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1/2 cup
brandy
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2
yellow onions-small dice
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2 tablespoons
garlic-minced
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2 cups
heavy cream
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2 tablespoons
butter
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2 tablespoons
flour
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4 tablespoons
olive oil
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1
lemon
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1 bunch
green onion-minced
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1/2 teaspoon
thyme- minced leaves (fresh)
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salt & pepper
Directions
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Get a large pot on the stove and heat up the oilve oil. Add the diced onions and saute until they start turning golden.
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Add all of the quartered mushrooms to the pot with onions and saute. This process will take a long time, up to an hour becasue there is so much liquid to evaporate from the mushrooms. Continue to stir and scrape the bottom of the pan throughout the process.
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Once all of the liquid is absorbed add the garlic and cook for a couple minutes.
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Now add the brandy and cook until all of the liquid has reduced out, a few minutes.
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Add the flour and butter and cook for a couple minutes. Add the heavy cream in slowly while stirring. Bring to a boil, make sure that you scrape the bottom so it doesn't stick. Cook for about 10 minutes on a low heat after it comes to a boil. Turn of the flame. Add juice of one lemon and adjust seasoning with salt and pepper. Add in the minced green onions and serve.
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