Sautéed Mushrooms

13” French Skillet

2 packages of fresh sliced mushrooms
1 TBSP Olive Oil
2 cloves of garlic, minced
Salt & pepper to taste
1 TBSP of Herbs de Province
1 TBSP worcestershire sauce
2 TBSP brandy
3 TBSP butter
Bring the 13” French skillet to medium heat. Wash the mushrooms and pat dry. Add the olive oil and garlic to the pan and sauté for 2 minutes. Add the mushrooms, herbs de province and sauté until olive oil is dissolved. Add the butter, Worcestershire sauce, and brandy. Cover and Sautee until mushrooms are brown and most of the butter and brandy has dissolved. Stir frequently.
Best served over steak.