1 cube butter
1 lb. mushrooms
1/2 c. shallots, minced, NOT garlic
1/4 c. brandy
Dash of salt and pepper
2 tbsp. lemon juice

Saute shallots for 5-7 minutes in butter. Chop mushrooms coarsely; add to shallots and cook over high heat for only 2 minutes. Heat brandy. Add to mixture and ignite. Stir until flames die down. Put in blender and puree. Add salt, pepper and lemon juice. Serve with crackers.