Directions

1. Add wine and mushrooms to a saucepan and bring to a boil. Remove from heat and leave to soak until cool, about 20 minutes.
2. Strain and reserve the wine. Press the mushrooms with a spoon to extract as much liquid as possible. Set aside.
3. Return the wine to the pan and pour in the stock. Bring to a boil until reduced by half – about 15 minutes.
4. Pour in the cream, reduce heat to a simmer, and cook until reduced by half again – about 10 minutes.
5. Meanwhile, finely chop the mushrooms. Heat butter in a frying pan and fry the mushrooms until golden.
6. Add the brandy and sizzle briefly. Then, squeeze in lemon juice. Remove from the heat and set aside.
7. Stir the mushroom mixture into reduced cream sauce, then season to taste!