Shelly's Recipe

CREAM & BRANDY MUSHROMMS

Category: Mushrooms

2 tbsp butter
1 large shallot or small yellow onion, minced
1 clove garlic, minced
1/2 lb shiitake mushrooms, stems removed, caps sliced
1/2 lb crimini mushrooms, sliced
1/3 cup brandy
1/3 cup heavy cream
2 tbsp grated Parmesan cheese
2 tbsp minced fresh parsley
Salt and pepper

Melt the butter over medium heat in a wide frying pan. Add the onions and garlic and cook, stirring once in a while, until beginning to soften, about 2 minutes. Add the mushrooms along with a couple of good pinches of salt and some freshly ground black pepper. Cook, stirring occasionally, 3 to 5 minutes more, until the mushrooms have given off their liquid and reduced to about two-thirds their original volume.

Remove the pan from the heat and pour in the brandy from a measuring cup. (Do not pour directly from the bottle despite what you may have seen in the movies.) Very carefully light a long match and touch the surface of the mushroom mixture to ignite the brandy.
Return the pan to low heat. Add the cream and stir to combine. Simmer until the cream has thickened slightly, a minute or two. Turn off the heat and stir in the Parmesan cheese and parsley. Taste for seasoning and add additional salt and pepper if desired.