Pasta With Mushrooms

Photo: Frank Fariello

Ingredients

1 lrg Shallot, minced

1 tablespoon Unsalted Butter

1 1/2 cups Crimini Mushrooms, sliced

2 tablespoons Cognac or Brandy, warmed

1/2 cup Beef Stock

1/2 teaspoon Dried Sage

1 tablespoon Unsalted Butter

4 ounces Penne Pasta, cooked and

Drained

Salt and Pepper

Preparation

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.