1 heaping tbsp. onions
6 stalks celery
1 green pepper
1 c. sliced mushrooms
1/4 lb. butter
1 c. brown gravy
1/8 c. brandy
1/2 c. burgundy wine

Finely chop onions, celery and green pepper. Combine with mushrooms and saute all vegetables in butter until tender. Add brandy and light. Let burn until flames go out. Add burgundy and gravy. Simmer.