200g portobellini mushrooms 4 cloves of garlic, minced A handful of parsley, roughly chopped A grating of fresh nutmeg 200g soft butter 7 tbsps brandy Toast to serve Snail shells
Cut the portobellini into snail size slices. In a pan heat the butter and garlic until it just starts to sizzle, then remove from the heat. Add the brandy and parsley and set aside. In a frying pan on a high heat, add a tbsp of oil and fry the mushrooms. After the mushrooms have released their liquid, add 2 tablespoon of the brandy butter and continue to fry. Flambeé if you wish. Toast the bread and serve the mushrooms in snail shells with more butter for spreading and dipping.
Frying pan, wooden spoon, maurice, knife, board, bowls, grater, spoon measure, snail forks