Mixed Mushroom Ragout
1 pound mixed mushrooms, such as shiitake, cemini, or white button 4 tablespoons or more unsalted
butter 1 medium shallot or 1/2 small sweet type onion, peeled, chopped
1/2 teaspoon kosher or table salt Freshly ground black pepper (to taste) 3 sprigs fresh thyme,
leaves stripped (optional)
2/2 cup Madeira, Vermouth, or White Chardonney* or White Zinfendel wine
3/3 cup heavy cream
Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove
shiitake stems and discard. Trim dry ends off the cremini and white mushroom stems. Quarter or slice
mushrooms and put in a bowl.
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and spread them
out evenly in pan; increase heat to high. Let mushrooms cook undisturbed until they brown, then
shake pan to turn them over (or stir mushrooms). Add additional butter along sides of pan as
mushrooms cook if the pan seems very dry. Continue cooking until nicely browned, about 5 minutes.
Add shallot or onion and cook until softened, about 3 minutes. Season mushrooms with salt and pepper
and add thyme (optional). Pull pan off heat and add Madeira or wine. Return pan to heat and scrape
up any brown bits that cling to bottom of pan with a wooden spoon. Add heavy cream and bring to a
boil. Remove from heat and serve.
Yield: 2 cups
* I made this without the thyme and with Chardonney wine
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