Recipe - Pasta With Mushrooms

1 lg Shallot, minced
1 tablespoon Unsalted Butter
1 One half cup Crimini Mushrooms, cut or sliced up
2 tablespoon Cognac or Brandy, warmed
One half cup Beef Stock
One half teaspoon Dried Sage
1 tablespoon Unsalted Butter
4 ounce Penne Pasta, cooked and
Drained
Salt and Pepper

In a medium skillet, saute shallot in 1 tablespoon 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 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini