Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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