Fry the chopped garlic in olive oil with sliced mushrooms and chopped shallot. Deglaze with brandy en cream. Add a stock cube and  Worcestershire, bind with flour dissolved in water. Toast bread and put a big scoop of sauce on it and garnish with some chopped parsley.

Toast champignon

Paris mushrooms shallot cream worcester garlic

olive oil

vegetable stock cube

bread

flour

Cognac

parsley

A Recipe Guide For The Amateur Chef Belgian Cuisine

Toast champignon 

Paris mushrooms shallot cream worcester garlic

olive oil

vegetable stock cube

bread

flour

Cognac

parsley

Fry the chopped garlic in olive oil with sliced mushrooms and chopped shallot. Deglaze with brandy en cream. Add a stock cube and  Worcestershire, bind with flour dissolved in water. Toast bread and put a big scoop of sauce on it and garnish with some chopped parsley.
a recipe guide for the amateur chef Belgian Cuisine