3/4 lb. sm. mushrooms
1 med. sized onion, chopped
1/4 c. brandy or beef broth
2 tbsp. Worcestershire sauce
2 tbsp. butter
1 tbsp. lemon juice
1 tbsp. red wine vinegar
1 tbsp. dried rosemary
1/2 tsp. ground pepper
1/2 c. whipping cream

Combine all ingredients, except cream, in a large skillet. Bring to boil, reduce heat and simmer, uncovered, 10 minutes. Remove mushrooms with a slotted spoon; set aside. Stir whipping cream into skillet, return to boil. Boil, uncovered until mixture reduces to 1 cup (about 15 minutes). Stir in mushroom mixture and heat thoroughly. Serve with beef, chicken, pork roast or chops. Yields 6 servings.