Creamy Wild Mushroom Ragout

• 1 tablespoon olive oil
• 1 1/2 tablespoons butter
• 1 1/4 pounds assorted wild mushrooms, sliced
• 1 pinch salt
• 1/4 cup minced shallots
• 2 tablespoons Cognac or brandy
• 1 tablespoon Champagne vinegar or white wine vinegar
• 1/2 cup creme fraiche
• 1/2 cup chicken broth
• 1 tablespoon chopped fresh marjoram
• salt and pepper to taste

1. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
2. Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
3. Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

olive oil, butter, wild mushrooms, salt, shallots, cognac, vinegar, creme fraiche, chicken broth, fresh marjoram, salt

Taken from www.allrecipes.com/recipe/222307/creamy-wild-mushroom-ragout/ (may not work)