Mushroom Pâté

• ⅔ cup chopped shallots
• ⅓ cup unsalted butter
• 1 pound</

Place the shallots and butter in a large skillet or sauté pan. Cook over medium heat until the shallots are translucent but not browned, about 3 to 5 minutes. Add the mushrooms and increase the heat to high. Sauté until just slightly browned, about 10 minutes. Remove the mixture from the heat. Add the Cognac and carefully ignite. Stir with a long-handled oversized metal spoon until the flames d