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Ingredients

5 cups Mushrooms, stems removed
2 tsp. Butter
1/2 tsp. Garlic
1/4 tsp. Shallot
3 oz. Brandy
2 oz. White wine
1/4 cup Brown Sauce
1 Scallion, minced
1/2 tsp. Parsley, chopped
1/4 cup Tomato, diced
Salt to season
Fresh ground black pepper to season
Parmesan cheese, grated to garnish

Method
Melt butter in large saute pan over medium high heat. Add garlic and shallot, saute briefly, do not brown. Add mushrooms and saute until tender. Deglaze pan with Brandy, reduce liquid by 2/3. Add white wine, simmer and reduce liquid by 2/3. Add brown sauce.

Season with lemon juice, salt and pepper. Finish with parsley. Transfer to warm serving plates and top with grated Parmesan cheese.

Serve immediately.