Sauté 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. 

Mushroom Pate

1/2 pound of fresh mushrooms, chopped
2 tablespoons of butter (or margarine if you must)
One 8 ounce package of cream cheese
3 to 4 minced garlic cloves (or to taste)

Sauté mushrooms in butter 5-10 minutes or until tender and liquid has evaporated. Place in blender or food processor, add remaining ingredients. Process until smooth. Refrigerate, covered, at least 3 hours before serving. Garnish as desired. Makes about 1 1/2 cups. 

Mushroom Pate

1 pound of mushrooms, chopped
2 tablespoons of butter or margarine, melted
One 8 ounce package of cream cheese
1/2 teaspoon of salt
1 teaspoon of seasoned or lemon pepper

Sauté mushrooms in butter in a skillet over medium high heat until all liquid absorbed (5 minutes). Cool to room temperature. Position knife blade in food processor bowl. Add mushrooms, cheese salt and pepper. Top with cover. process until smooth, scraping sides of bowl. Spoon into buttered loaf pan or mold. Chill. Unmold. Serve with crackers.