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Cut up mushrooms into thin slices.
In a large frying pan, heat ½ tablespoon of butter and ½ tablespoon of vegetable oil over medium-high heat until butter is melted. This increases the smoke point of the butter, while still retaining butter flavor.
Add mushrooms, season with salt and pepper, and sauté until crisped, about 10 minutes.Stir occasonally, but not too much.If your mushrooms are piled high in the pan, cook in two batches instead. Otherwise they will not get brown and will get soggy instead. Not cool.
Add garlic and sauté for another minute.Add brandy and let cook for another minute.
Add heavy whipping cream and let boil until thickened to sauce consistency. Season to taste with salt and pepper, then keep warm until ready to serve.
Pour mushroom sauce over the Schnitzel and serve with fries or spätzle or Bratkartoffeln and a green salad or a cucumber salad.