Creamed Mushrooms Flambe (1941)

• 1 lb mushrooms, sliced
• 1 medium-sized onion, minced
• 1/2 cup butter
• 1 cup cream
• 1/3 brandy
• 1/3 cup Sherry
• Salt and pepper

Saute mushrooms and onion in butter until tender, about 10 minutes.  Add sherry and simmer for 3 minutes.  

Pour in brandy, light it, and stir constantly until flames have died out.  Simmer very gently until only a small quantity of liquid remains.  

Add cream, season, and simmer, stirring occasionally, until thickened.  Serves 4.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Mushrooms Recipes
Sherry Mushroom Sauce (1970)

Rum-Flambeed Lemon Mushrooms (1978)