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Pigasso's Brandied Mushrooms

PigassoPigasso Posts: 111
edited November -1 in EggHead Forum
Sorry about the delay in posting this. Gravy recipe will follow this weekend. Good egging to all.[p]Brandied Mushrooms[p]12 oz. sliced white mushrooms
2tbl Olive oil
1/2 tsp (or more) Black pepper
1/4 cup Brandy, Calvados, Cognac or something similar[p]Have a kitchen fire extinguisher handy[p]Heat skillet (12" or so) and pour in 2 tbs olive oil . Wait until hot, add mushrooms and sprinkle with fresh ground black pepper to taste. Cook until mushrooms sweat in the pan. If your mushrooms look as if they are going to stick add a little more olive oil. Be sure to frequently stir the mushrooms. They will sizzle alot for awhile, be sure to keep them moving and eventually the liquid will evaporate. When there is no excess liquid in the pan, but when the mushrooms are not totally dry, pour in the brandy tip the pan edge away from you towards the back of the stove and get the brandy to the tip top of the pan edge, moving that edge directly above the flame. The Brandy should ignite instantly. As an alternative light the brandy with a long lighter! (Another option is to warm rhe brandy before adding) Center the pan again over the burner, wait for most or all of the flame to subside, then stir mushrooms (do not use plastic spatula!) Lower heat to about med, and continue to saute until you are getting some brown crispy bits on the edges

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