Mushroom Ragout

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb mushroom, mix (i'd suggest using small wild mushrooms or chopped in small pieces)
• 25 -35 g butter
• 1/2 medium onion
• 50 ml dry wine
• 250 ml cream or 250 ml half-and-half
• 1 bunch chopped fresh herb, to taste (i used thyme, rosemary, sage)
• 5 ml sherry wine vinegar
• 2 1/2 ml fresh lemon juice
• salt & pepper

Recipe

• 1 in a large saute pan (1/2") turn heat to med-high. add butter right away and begin to heat.
• 2 once foaming add onions and saute them until they're translucid (2-3 min).
• 3 add mushrooms and saute until golden brown, approx 3 minute add wine and simmer for 50 seconds or so.
• 4 add cream and continue to cook and stir until liquid reduces by 1/2 of original volume. season with salt and pepper. finally, splash the sherry wine and squeeze the lecom juice and fresh chopped herbs and stil to incorporate flavors.
• 5 can be served on a brioche, with crostini, mixed in pasta, as a side dish for chicken or beef.