Heat a frying pan over medium heat, Add butter and French shallots and gently sauté. You do not want them to brown, just sweat and turn translucent
Increase the heat slightly and add the mushrooms. Cook until they have browned
Remove from the flame and add the Brandy, then return to the heat and cook off the alcohol. Cook until most of the liquid has evaporated
Add the cream and Worcestershire sauce. Bring to a simmer and then reduce the heat to low. Allow to simmer until the sauce has come together and slightly thickened
Season with salt and pepper to taste and serve
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.