Limburgse kampernoelies met Hasseltse Brandewijn

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Borstel 2 bakjes verse kampernoelies schoon en bak ze op een hevig vuur in
100 gr boter met 4 gehakte sjalotjes en 1/2 teentje look.
Kruid met peper en zout.
Giet 1 dl Hasseltse brandewijn bij de paddestoelen en flambeer.
Blus met 2 dl room en laat de saus 3 minuten inkoken.
Snijd intussen een plak rauwe boerenhesp in kleine teerlingen en zorg voor
een tas gehakte tuinkruiden (kervel, peterselie, bieslook, dragon,
citroenmelisse en marjolein).
Voeg dit op het laatste ogenblik bij de roomsaus en serveer met warme
toost of stokbrood.