Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Shallot, minced 1/2 ts Dried Sage
1 tb Unsalted Butter 1 tb Unsalted Butter
1 1/2 c Crimini Mushrooms, sliced 4 oz Penne Pasta, cooked and
2 tb Cognac or Brandy, warmed Drained
1/2 c Beef Stock Salt and Pepper

In a medium skillet, saute shallot in 1 tb butter over medium heat
for 1 minute. Add mushrooms and cook 1 minute.

Pour warmed cognac into large ladle with long handle. With ladle
resting in skillet, carefully ignite cognac with long match. Pour
cognac into skillet. When flame subsides, add beef stock and sage.

Bring to a boil. Boil gently until reduced by half. Whish in
remaining 1 tb butter. Toss pasta with sauce in skillet. Heat
through. Season to taste with salt and pepper.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith,
Cyberealm BBS Watertown NY 315-786-1120

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