Prep 15 mins
Cook 20 mins
I got this recipe from my dad. It is great served with wild rice or in a big cast-iron skillet with toasted country bread. When looking for mushrooms, local wild mushrooms are best. For a richer flavor, soak a few dried wild mushrooms such as morels or porcini in brandy or sherry for 30 minutes, then add to the simmering ragout. You can also use mushroom or vegetable stock instead of the chicken stock.
- 1⁄4 cup butter
- 1 cup white onion, thinly sliced
- 2 lbs fresh mushrooms, sliced
- 1 tablespoon garlic, minced
- 2 teaspoons fresh thyme, chopped
- 1 1⁄2 teaspoons fresh rosemary, minced
- 1⁄4 cup chicken stock
- 3 tablespoons dry sherry
- 1 cup heavy cream
- 2 tablespoons brandy (optional)
- 2 tablespoons fresh lemon juice (to taste)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 2 tablespoons fresh parsley, chopped
- In a large, heavy skillet, melt the butter over medium-high heat and saute the onions, mushrooms and garlic until the mushrooms and onions are tender, about 3-4 minutes. Add the herbs, stock and sherry. Cook to reduce until only a little liquid remains, about five minutes.
- Add the cream and cook until the mixture is lightly thickened, about 3 minutes. Add the brandy and lemon juice and cook 2 more minutes. Add the salt, pepper and parsley.