1. Heat some oil and butter in a frying pan
over low-medium, and sweat the garlic and thyme
for a few minutes until soft.
2. Add the mushrooms, and cook over high heat
for 4 minutes until softened.
3. Pour in the brandy to deglaze the pan,
stirring until brandy is nearly evaporated.
4. Swirl in the cream and heat for 2-3
minutes until bubbling and creamy.
5. Serve the mushrooms over buttered toast.
Season with pepper.
Originally Submitted
3/16/2012
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