TIM JASPER

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Sautéed wild mushrooms

mushroom

In a large pan heat a tablespoon of butter and a tablespoon of good oil. Add 2oz sliced onions and soften. Remove the onions from the pan. Heat the pan till hot but not smoking add 12oz sliced and cleaned wild mushrooms or a mixture of wild and cultivated. Stir fry quickly and simmer off any residual moisture. Add a good splash of brandy, or fortified wine. Add back the onions and a ¼ pint crème fraiche or double cream, season with S+pepper and some chopped chives, tarragon or parsley, warm through. . Serve with toasted bread, on rice or in a pastry case.

 

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