• 3 pounds fresh mushrooms, sliced lengthwise
• 8 tablespoons butter
• Seasoning salt (suggested: Jane's Krazy Mixed-up salt)
• 1/4 cup Worcestershire sauce
• 1/2 cup brandy
In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender.
Serve with steak or roast beef.