Brandied Mushrooms are the ultimate topper for steaks and burgers.   By rapidly burning off the brandy, flambéing infuses the mushrooms with additional aroma and flavor, and moderates the harshness of raw brandy. The flames result from the partial combustion of the flammable alcohol, which is quickly consumed, while some residual brandy flavor remains.  A glorious discernible crust is created on the brandied mushrooms as a result of this process.  For safety reasons, it is recommended that alcohol should never be added to a pan on a open flame burner, and that the cook uses a long fireplace match to ignite the pan.  Also always use a stainless steel pan.

Ingredients:

1 Tablespoon olive oil
2 Tablespoons butter
8 ounces of button mushrooms, may slice if desired
8 ounces brandy

 Instructions:

1. Heat stainless steel pan over medium heat. Add olive oil and butter.  After butter has completely melted, add mushrooms and saute until soft.

2. Turn off flame.  Add brandy off heat, and long match ignite.  Allow alcohol to burn completely off.

3. After flame subsides, turn burner back on to medium heat and reduce the liquid in the pan.

4. Turn off heat and reserve mushrooms to serve over steaks or burgers.

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Recipe: