Woman's Day
Ingredients
Method
1.In a frying pan heat oil and half butter together on medium. Saute eschalots, garlic and herbs for 2-3 minutes, until tender.
2.Increase heat to high. Add mushrooms and cook, stirring, 2-3 minutes, until tender. Stir in brandy and simmer until almost evaporated.
3.Stir mushroom mixture and stock into bechamel. Bring to boil on high, stirring. Reduce heat and simmer, uncovered, 10-15 minutes. Remove from heat and puree with hand blender, until smooth.
4.In a large frying pan, melt remaining butter on medium. Add extra mushrooms and sage. Saute 3-4 minutes, until golden and crisp. Serve topped with mushrooms and sage. Accompany with bread.
