| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Cyberealm |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Shallot, minced |
| 1 |
tb |
Unsalted Butter |
| 1 1/2 |
c |
Crimini Mushrooms, sliced |
| 2 |
tb |
Cognac or Brandy, warmed |
| 1/2 |
c |
Beef Stock |
| 1/2 |
ts |
Dried Sage |
| 1 |
tb |
Unsalted Butter |
| 4 |
oz |
Penne Pasta, cooked and |
|
|
Drained |
|
|
Salt and Pepper |
INSTRUCTIONS
In a medium skillet, saute shallot in 1 tb 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 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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