Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ ounce | Dried porcini or other dried fungi |
| 1 ounce | Butter |
| ¾ cup | Dry white wine |
| 2 tablespoons | Brandy |
| 2 tablespoons | Double cream |
| \N \N | Sea salt and freshly ground black pepper |
Place porcini or fungi in a bowl, cover with boiling water and leave for an hour. Melt butter, add the drained fungi and the water, simmer for 5 mins, then add the white wine and continue to cook for another 5 mins until the sauce is reduced by a half, now mix in the brandy and cream, seasoning a little. Stir well and serve.
Submitted By SHERREE JOHANSSON On 04-08-95