Mushroom Ragout

Found this on the packaging box of Mikuni Whild Rarvest mushroom blend from Whole Foods and tried it out but i added the onion for added taste. I encourage you to taste between adding the sherry vinegar and the lemon to make sure you like it. I recommend mixing with orzo pasta!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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 white 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

Directions

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 white 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.