Ingredients
2 pounds cremini mushrooms, 1/4-inch sliced
2 tablespoons clarified butter
Kosher salt and cracked black pepper
1 tablespoon minced shallots
1 1/2 ounces cognac
2 teaspoons fresh chopped chives

Directions
In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high
heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich,
brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to
color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of
mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper
after the last addition to the pan has been made.