300 g (10 oz) portobello or large flat mushrooms, thickly sliced
200 g (7 oz) button mushrooms
2 tablespoons good brandy
15 g (1/2 oz) butter
15 g (1/2 oz) plain flour
300 ml (1/2 pint) red wine
1/2 teaspoon soft dark brown sugar
2 tablespoons chopped parsley, to garnish
salt and pepper
Cut the garlic in half then crush with the flat side of a knife to keep whole. Heat the oil in a large, heavy-based casserole over a medium-low heat. Add the garlic, onions, celery and carrot to the pan and cook gently for 8–10 minutes until golden.
Add the mushrooms and cook for a further 5–7 minutes until the mushrooms are soft. Remove all the vegetables from the pan with a slotted spoon and set aside.
Remove the pan from the heat, pour the brandy into the pan and carefully ignite, allowing all the alcohol to burn off. Place the pan over a low heat, then add the butter and flour and stir with a wooden spoon for 1–2 minutes. Slowly pour the red wine into the pan, stirring constantly until all incorporated. Add the sugar and continue stirring until the sauce thickens.
Return the vegetables to the pan and simmer gently to reheat. Season generously with salt and pepper, sprinkle with chopped parsley and serve with mashed potatoes.