Mushroom Ragout

• 1 lb mushroom, mix (i'd suggest using small wild mushrooms or chopped in small pieces)
• 25 -35 g butter
• 12 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 12 ml fresh lemon juice
• salt & pepper

1. In a large saute pan (1/2") turn heat to med-high.
2. Add butter right away and begin to heat.
3. Once foaming add onions and saute them until they're translucid (2-3 min).
4. Add mushrooms and saute until golden brown, approx 3 minute Add white wine and simmer for 50 seconds or so.
5. Add cream and continue to cook and stir until liquid reduces by 1/2 of original volume.
6. Season with salt and pepper.
7. Finally, splash the sherry wine and squeeze the lecom juice and fresh chopped herbs and stil to incorporate flavors.
8. Can be served on a brioche, with crostini, mixed in pasta, as a side dish for chicken or beef.

mushroom, butter, onion, white wine, cream, fresh herb, sherry wine vinegar, lemon juice, salt

Taken from www.food.com/recipe/mushroom-ragout-494861 (may not work)