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3 shallots
1 cup mushrooms
2tbs butter
1 garlic clove
2tbs Worcestershire sauce
1tbs dijon mustard
75ml brandy
225ml double cream
Olive oil
Heat olive oil in pan. Add shallots and allow to soften. Add mushrooms with butter. Add garlic and stir. Add Worcestershire and mustard and heat through. Turn up heat and add brandy. Once alcohol burns off swirl juices around the pan. Add cream and allow to thicken before turning down heat.
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1st Keep
 kandjfulmer
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