An excellent dish. It can be served with rice or pasta as a vegetarian main but it’s also great, mounted on top of a juicy steak. I used only Portobello mushrooms for this recipe but you can use any other variety or any combination of mushrooms. You really need the spices here, to bring out the flavor of the mushrooms. The brandy and “Commandaria” (Cypriot brand of sweet dessert wine), add a rich sweetness to the dish but the finishing touch that brings all the flavors together and lifts the dish, is the lemon juice.

Ingredients

• 50 grams unsalted butter
• ¼ cup olive oil
• 2 large onions, sliced
• 2 garlic cloves, crushed
• 1 Kg Portobello mushrooms, sliced
• 1 Tbs all-purpose flour
• ¼ cup brandy
• ½ cup “Commandaria” or any other sweet, dessert wine
• 1 tsp paprica
• 2 tsp English mustard
• 1 Tbs fresh thyme (or 1 tsp dried)
• ½ cup chopped parsley
• 4 Tbs sour cream
• salt and freshly ground black pepper
• 1 lemon, zest and juice

Method

In a large pot melt the butter with the oil, over high heat. Add the onions and cook, stirring occasionally, until onions are soft and start to colour. Add the garlic and cook stirring one minute longer. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until they are cooked and start to colour in places. Sprinkle the flour and give it a stir, then add the brandy and “Commandaria”. Add the paprica, mustard, thyme and parsley and cook, uncovered for 2-3 minutes longer until sauce starts to thicken slightly. Stir in the sour cream and turn off the heat. Stir in the lemon juice. Sprinkle with the lemon zest and chopped parsley. Serve with rice, pasta or steaks.