Ingredients for 4 people:
500 gr. field or oyster mushrooms
a sprig of parsley
40 gr. pine nuts
a glass dry white wine
40 gr. shelled nuts
40 gr. raisins
a small glass of brandy
half a glass single cream
Wash mushrooms and separate caps from stems. Cut down stems, while caps shall be preserved intact.
Melt 50 gr. butter in a pan, then add minced stems, caps and let everything saute lightly. Add also minced parsley, salt and pepper. As soon as mushrooms have turned brown, sparkle them with white wine and let them cook over low flame for about 25 minutes.
Dip raisins inside warm water, in order to let them soften. Let raisins drip and then mix them with mushrooms, together with nuts, pine nuts and let all ingredients cook for a further 10 minutes.
Pour in some brandy and cream, stir well, adjust with some salt and let this sauce simmer for about 5 minutes.
If you are on a diet: substitute cream with milk, or with a very liquid béchamel. It has to be prepared with some butter, half a spoon of flour and a glass of milk.
Rice Pilaf is a very nice and recommended side dish.
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