Well, I agree with you, Steve. I drank the other half of the bottle.

As it happens, I do use Elizabeth David's flambe thing -- it's part of the fun of a gas cooker, and I was thrilled when I finally learned the trick of it. But we'll have to disagree on the mushrooms -- after all, what's boeuf bourguinon but a beef stew with mushrooms?

Dried cepes are available here, and I use those, too. I break up the slices of mushroom before pouring the boiling water on them; perhaps that's why I've never noticed them being unpleasant.