Recipe for Pork Mushroom and Brandy Casserole 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 tbl Olive oil
2 x 454 g, (1lb) packs lean and tender diced pork casserole chunks
1 x Onion, chopped
125 gm Each of oyster, brown cap and button mushrooms (4oz)
300 ml Stock, (1/2 pint)
4 tbl Creme fraiche
2 tbl Brandy
2 tbl Freshly chopped parsley
Salt and freshly ground black pepper
Instructions:
Instructions: Heat the oil in a large flameproof casserole dish or saucepan. Add the pork and onion and cook for 10-12 minutes over a moderately high heat or until golden brown.

Add the stock, cover and simmer for 1 hour.

Add the mushrooms and cook uncovered for 20 minutes, stirring occasionally.

Stir in the creme fraiche, brandy, half the parsley and seasoning to taste.

Add the blended cornflour and cook for 2-3 minutes, stirring continually until smooth. Serve garnished with the remaining chopped parsley.

NOTES : A delicious, rich casserole, enhanced with brandy.

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