Autumn Mushroom Ragout

• 2 lbs mixed fresh mushrooms (chanterelle, oyster, black trumpet, shiitake, cremini, white button)
• 2 tablespoons unsalted butter
• 1 red onion, finely chopped
• salt
• fresh ground black pepper
• 12 cup dry white wine
• 1 cup vegetable stock or 1 cup chicken stock
• 12 ounce dried porcini mushrooms, broken into small pieces
• 12 cup heavy cream
• freshly grated nutmeg, small pinch
• 1 tablespoon chopped fresh chives or 1 tablespoon chervil

1. Brush the mushrooms clean and cut them as needed so that they are roughly equal in size.
2. In a large frying pan over medium heat, melt the butter.
3. Add the onion and saute until softened, about 3 minutes.
4. Add the mushrooms, increase heat to med-high and saute until lightly browned in places, 3-5 minutes.
5. Season to taste with salt and pepper and add the wine.
6. Increase heat to high and cook until the wine is nearly evaporated, about 3 minutes.
7. Add the stock and dried mushrooms, decrease heat to medium, and cook until the fresh mushrooms are tender and the dried mushrooms are rehydrated, about 10 minutes.
8. Stir in 1/2 cup cream and nutmeg, then taste and adjust the seasoning.
9. Add more cream as desired to create a creamy but light sauce.
10. Transfer to a warmed serving dish, sprinkle with the chives and serve at once.

mushrooms, unsalted butter, red onion, salt, fresh ground black pepper, white wine, vegetable stock, porcini mushrooms, heavy cream, nutmeg, fresh chives

Taken from www.food.com/recipe/autumn-mushroom-ragout-498414 (may not work)