This recipe is almost too easy. My inspiration: the cognac mushrooms they put on top of some of the burgers at Ray’s.
Half a package cremini mushrooms, sliced
a small onion, sliced
1 clove garlic, minced
Mural of flavor seasoning (thyme’s an easy sub)
a splash or two of brandy
salt and pepper
Heat cooking spray in pan. Sautee onions a minute or two. Add garlic and cook another minute. Add mushrooms and seasoning to taste and start to brown. When mushrooms are almost done, remove pan from heat and add a little brandy. Put back on heat and cook down a little. Serves 2.