Mushrooms a le Carré

Mushrooms a le Carré

I call them that because they make me all Smiley. Sorry. Serves 2—or one hungry spy.

  • 350g (12 oz) mushrooms, washed and chopped
  • 2 tbsp butter
  • 1 clove garlic, chopped
  • 1 very small onion, chopped
  • fresh lemon juice
  • salt and pepper
  • 285ml (½ pint) double cream
  • chopped fresh chervil
  • 3 tbsp brandy
  1. Melt the butter in a heavy pan and gently fry the onion and garlic for a few minutes. Add the mushrooms and a little lemon juice. Cook gently until all the liquid has evaporated, then add the brandy and cream and cook gently until the mixture has thickened. Season to taste and serve on toast and garnished with chervil.

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