Brandied Mushrooms

Source: Paula Deen, Food Network

adapted by There's Always Thyme to Cook

2 pounds fresh mushrooms, sliced lengthwise

4 tablespoons butter

1/4 cup brandy

1/2 shallot, chopped

couple splashes of Worcestershire sauce

salt and pepper

In a large skillet, saute the sliced mushrooms in the butter until they start to brown. Add the chopped shallots. Stir it around. Sprinkle liberally with salt and pepper. Add a couple splashes of Worcestershire sauce and simmer a bit. Add the brandy and continue to simmer until mushrooms are tender and the sauce has been mostly absorbed.