Grilled Portabellas au Poivre

Ingredients:
* 1 pound Portabella mushrooms
* 2 cups beef broth
* 1 Tbsp. brandy
* 1 Tbsp. pepper
* 1 pinch Italian seasoning
* 1 Tbsp. butter
* 1 Tbsp. flour
* 2 parsley sprigs (for garnish)
* 1 loaf bread, sliced
* Grill mushrooms in oil until tender.

Preparation:
In sauté pan, combine stock, brandy, pepper and Italian seasoning. Bring liquid to boil. Mix flour and butter together. Swirl mixture into liquid and cook until sauce thickens. Pour sauce over mushrooms and garnish with parsley. Marinate at least 2 hours.

Serve with fresh bread.

Recipe from the 2002 Kennett Square Mushroom Festival Cooking Demonstration
Chef Betty Burleigh
Dinner is Served. Personal Chef Service
302-836-5423