Easy Mushroom Paprika Ragout

• 2 12 lbs fresh white button mushrooms, sliced
• 1 small onion, finely chopped (can use shallots in place of onion)
• 1 -2 tablespoon chopped fresh garlic (or to taste)
• 12 cup butter (no substitutes)
• 2 tablespoons cognac
• 23 cup chicken broth
• 23 cup whipping cream
• 1 tablespoon paprika (can use slightly less)
• salt and pepper
• 12 cup chopped fresh parsley
• 13-23 cup sour cream
• crushed red pepper flakes (optional and to taste)
• grated parmesan cheese (optional)

1. In a large heavy skillet (I use my electric frypan for this) over medium-low heat melt butter.
2. Cook the onions and garlic with the crushed red pepper flakes (if using) until soft (about 5 minutes.
3. Add in Cognac and cook over medium heat stirring for about 1 minute.
4. Add in sliced mushrooms, and cook stirring about 2 minutes.
5. Add in broth, whipping cream, paprika, salt and pepper; simmer, stirring occasionally until the liquid is reduced to about 1-1/2 cups (can be a little more than 1-1/2 cups) this should take about 15 minutes to reduce.
6. Remove from heat and add in chopped parsley and sour cream (do not let sour cream boil).
7. Add in a couple of tablespoons Parmesan cheese (if using).

white button mushrooms, onion, garlic, butter, cognac, chicken broth, whipping cream, paprika, salt, parsley, sour cream, red pepper, parmesan cheese

Taken from www.food.com/recipe/easy-mushroom-paprika-ragout-142836 (may not work)