Thanks everyone. The mushrooms are quite easy to do. I remove the stems and quarter the caps. Into a saute pan over medium heat with olive oil and butter, about 2 tablespoons of each. As the mushrooms begin to soften they will turn a bit darker. At that point I salt and pepper them and add a healthy glug of Worcestershire sauce. Let the Worcestershire reduce, at least by half, to almost gone. At this point remove the pan from the heat and add Cognac, about 1/8-1/4 cup and light it with one of those grill type lighters. Return the now flaming pan to the stove and allow it to cook until the flames die out. Toss in another 2 tablespoons of butter so the Cognac sauce thickens and takes on a nice shine.
Serve immediately and don't forget the sauce!
