INGREDIENTS:as needed, olive oil to film heavy skillet
1 pound portabella mushrooms, cleaned, destemmed, sliced
2 cups beef stock
1 Tbsp. brandy
1 Tbsp. fresh ground pepper
pinch dried oregano
pinch salt
1 Tbsp. unsalted butter
1 tsp. flour
as needed, fresh parsley, mincedDIRECTIONS:Heat heavy skillet. Film bottom of skillet with olive oil. Add mushroom slices and grill mushrooms, turning to prevent burning. Place mushrooms on plate and keep them warm. In sauté pan over high heat, combine beef stock, brandy, black pepper, oregano and salt. Bring liquid to a boil. Mix flour and butter together. Swirl mixture into liquid and cook until sauce thickens. Pour sauce over mushrooms and garnish with parsley. Serve immediately, accompanied by sliced fresh bread.SERVINGS:2 appetizer servingsFrom:Chef Mark Chew, chef/owner Courtney’s Ristorante Italiano, Hockessin, Del.
