8 lg. mushroom caps
1 sm. garlic clove, minced
1/4 c. heavy cream
1/4 c. sherry
1/4 c. melted butter
1/4 tsp. salt
1/4 c. cognac

Wipe mushrooms with damp towel; remove stems and chop coarsely. Mix stems with garlic. Place caps in buttered baking dish (one you can serve in), not too large, just enough space for caps and sauce. Spoon chopped stem mixture into caps.

Mix all other ingredients except cognac. Pour over caps and bake at 350 degrees 20 minutes. Warm cognac in small pan; set ablaze and pour over mushrooms. Serve immediately. Serves 4.