Instructions: Trim the mushrooms and place the trimmings in a saucepan with 1/2 cup of the wine and simmer, covered for 15 minutes. Strain and reserve the liquid. Slice the mushrooms and saute in a pan with 1 tablespoon of the butter and lemon juice. Take the mushrooms out of the pan and reserve.

Melt the remaining butter in the pan, stir in the flour until smooth and cook for 1 minute. Add the reserved mushroom liquid, wine, brandy and cook stirring constantly, until the sauce is smooth and thick. Add the mushrooms and cook for a further 2 minutes.

Stir in the cream and season to taste. Add the chives and heat again without boiling. Serve over meat or potatoes.

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