BGE mushroom and cognac sauce

Brown a tbsp of butter. Sauté 1/4 cup (I did way more) of mushrooms until tender (recipe calls for morels but I used cremini). Add 1/4 cup diced shallot and 2 cloves diced garlic and cook for another minute or so. Add 1/2 cup of brandy/cognac. This will ignite! Cook down by 2/3 and add 2 cups of heavy cream. Cook until thickened. Add salt and pepper to taste. Also this can be fairly sweet so add a pinch at a time of cayenne pepper until it gets where you like it. Pretty easy!