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A sautéed side dish with a hint of garlic and topped with parmesan cheese.
1 1/2 lbs fresh mushrooms
1/2 cup soft breadcumbs, toasted
2 tbsp butter
2 cloves fresh garlic, minced
1 tbsp lemon juice
2 3/4 tbsp brandy
1/2 cup heavy cream
1 cup Parmesan cheese, grated
Wipe the mushrooms with a damp cloth to clean. Remove stems and reserve for other use.
Melt the butter in a large skillet and add the mushroom caps and minced garlic. Drizzle with lemon juice and cook over medium-high heat, rolling the mushrooms in the pan to cook evenly.
Add brandy. After 5-10 minutes, pour in the heavy cream and reduce slightly.
To serve, sprinkle with parmesan cheese and toasted bread crumbs.