Brandied/Maple Syrup Mushrooms

Brandied mushrooms make a great soup base, and are an excellent accompaniment for fish or pork -- simply serve alongside, or bake on top.  Excellent as a topping during cooking when using cedar plank salmon or trout.
  • double handful (around 2 cups) of minced or sliced mushrooms
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • optional: minced red pepper (scant 1/4 cup)
  • 3-4 sage leaves, or 1/4 teaspoon dried sage
  • 3 oz brandy or maple syrup
  1. Heat olive oil in a large saucepan.
  2. Brown garlic, and sage (along with minced peppers if using) for 3 minutes over med heat
  3. Add mushrooms, brown for a further 3 minutes on med heat
  4. turn heat down to low, allow mushrooms to reduce, stirring occasionally (10-15 minutes)
  5. add brandy and allow to macerate over low heat for a further 10 minutes.