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. Continue reading →