Wild Mushroom Ragout

• 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

1. 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.
2. 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.

butter, white onion, mushrooms, garlic, fresh thyme, fresh rosemary, chicken stock, sherry, heavy cream, brandy, lemon juice, salt, fresh ground black pepper, fresh parsley

Taken from www.food.com/recipe/wild-mushroom-ragout-418236 (may not work)