Thursday, January 3, 2008

Brandied Mushrooms

3 pounds fresh mushrooms
8 tablespoons butter
Seasoning salt (suggested: Jane's Krazy Mixed-up salt)
1/4 cup Worcestershire sauce
1/2 cup brandy

In a large skillet, saute the mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender. Serve with steak or rib roast.

**Recipe compliments of and Paula Deen


Kendra said...

Do you think your mom has a 1/2 cup of brandy I could have?

Janette said...

No, but Julie does ... I'll ask her for it. They're the only ones with guts to walk into a liquor store. lol.