Flambe Owens And Mushrooms

• 1 Tbsp. olive oil
• 1/2 lb. Owens regular sausage
• 3 cloves garlic, chopped
• 1 Tbsp. paprika
• 1/2 c. onions, chopped
• 1 lb. small whole fresh mushrooms
• 1/2 c. chicken stock
• 1/2 c. brandy for flambe
• 4 Tbsp. fresh cilantro, chopped

1. Heat heavy saute pan.
2. Add olive oil.
3. Continue to heat until oil is hot.
4. Crumble sausage into pan and add all remaining ingredients, except chicken stock and brandy.
5. Cook until sausage and onion are browned, about 5 or 6 minutes.
6. Add stock and turn heat to high.
7. Continue to cook until liquid is reduced by half. Add brandy and ignite.
8. (If you have a gas stove, just tilt the pan until the flame comes into contact with the fumes of the alcohol. If your stove is electric, use a match.)
9. Allow it to burn until flame is out and the sauce is quite thick.
10. Remove from burner and serve over hot pasta or rice.
11. Sprinkle with cilantro and garnish with sliced orange.

olive oil, owens regular sausage, garlic, paprika, onions, mushrooms, chicken stock, brandy for, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=971955 (may not work)