Flambéed Mushrooms
1-1/4 lbs fresh mushrooms
2 tbsp olive oil
2 cloves garlic, minced
1 bay leaf
1 tsp fresh rosemary
1/2 tsp salt
1/4 cup cognac or brandy
Juice of 1 lemon
Clean mushrooms, cut into quarters or slice them
In a heavy saucepan, heat olive oil
Add mushrooms
Add minced garlic
Crumble bay leaf and sprinkle over mushrooms
Add rosemary and salt
Cook, uncovered, over medium low heat until most of
Liquid has evaporated and mushrooms are shiny
Increase heat
Heat cognac or bandy in a small pan
Pour over hot mushrooms in pan
Shake pan
Ignite
Let sit over heat until flames subside
Add lemon juice let mushrooms cook for another 5 minutes
Let cool before serving
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