my guess ...

I wonder if she used a brandy or thick icuier type sauce. I loved all of the pervious recipes and will try some ... in the mean time I am thinking of a dish from san dieg that was an expensive meat with a brandy sauce but I don't think it was brandy it was dark maybe a sherry.. kinda the flavor you described .... I am not good with liquirs, not one commonly assoc. with cooking as I recall, my hubby might remember as it was his favorite, it you want I'll persue it with him when he is home.
In the mantime, I was wondering about the flavored vinigars ... sautee and add say one of the sweeter vinigars and reduce ... could it have been the mushroom itself???
play around, beg her ... let us know :)!
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