How to Make It
In a large deep skillet, melt the butter in the olive oil. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the mushrooms and cook, tossing, until browned, about 15 minutes. Add the brandy; simmer until evaporated. Add the broth and cook, stirring frequently, until reduced by half. Add the cream and cook until slightly reduced, about 12 minutes. Season with salt and pepper and stir in the chives.