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.