This Greek brandy sweetened delicately by the Aegean sun gets ignored like a middle child.
I love all my children…ouzo, scotch and Metaxa!
You will need:
1lb of button or cremini mushrooms, halved
1 tbsp of butter
1 tbsp of olive oil
1 cloves of minced garlic
1 shallot, finely diced
1 tsp fresh chopped thyme
1 tbsp fresh chopped parsley
salt & fresh ground pepper
1 shot of Metaxa brandy
2 tbsp of heavy cream or evaporated milk
1 tbsp of chopped parsley for garnish
1) Turn your stove top to medium-high and throw in your butter and olive oil. As soon as they start to sizzle, add the mushrooms, shallot and garlic. Stir often to lubricate your mushrooms and saute for 5 minutes.
2) Add your thyme, parsley, salt and pepper, reduce heat to medium and simmer with the lid on for another 5 minutes. Lift lid and allow the mushrooms to simmer for until there’s a little liquid left.
3) Add your brandy and allow it to reduce until there’s maybe a tbsp of liquid left. Add your cream, let it thicken on the heat for a 1 minute while stirring. Plate & garnish with fresh chopped parsley.
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