Cognac Sauce

Directions

1. 1
   Melt the butter in a heavy medium-size saucepan over medium heat.
2. 2
   Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
3. 3
   Then add the cognac and flame.
4. 4
   To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
5. 5
   Holding the pan away from you, allow the flames to die down naturally.
6. 6
   Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
7. 7
   Add the mushrooms and continue to simmer 3 to 5 minutes more.
8. 8
   Season with salt and pepper and serve immediately.