Ragout of Wild Mushrooms

• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon vegetable oil
• 12 small white onions, peeled
• 2 cups oyster mushrooms
• 2 cups white mushrooms
• 2 cups shiitake mushrooms
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 3 cups carrots, chunks (1-inch pieces)
• 12 cup chopped fresh parsley
• 2 tablespoons brandy
• 1 tablespoon dry sherry
• 1 tablespoon madeira wine
• 12 teaspoon sugar
• 14 teaspoon dried rosemary, crumbled
• 14 teaspoon dried thyme
• 18 teaspoon salt, to taste
• 18 teaspoon pepper, to taste

1. In a 3-quart saucepan melt the butter with the oil over med-high heat.
2. Add the onions; cook, stirring occasionally, until browned in spots, about 4 minutes.
3. While the onions are browning, toss all the mushrooms in the flour until lightly coated.
4. Add to the saucepan; cook, stirring until mushrooms are softened, about 3 minutes.
5. Add the broth, carrots, parsley, brandy, sherry, Madeira, sugar, rosemary, and thyme.
6. Bring to a boil.
7. Decrease heat and simmer, uncovered, 1 hour 15 minutes.
8. Stir in salt and pepper to taste.
9. Serve over polenta.

butter, vegetable oil, white onions, oyster mushrooms, white mushrooms, shiitake mushrooms, flour, vegetable broth, carrots, parsley, brandy, sherry, madeira wine, sugar, rosemary, thyme, salt, pepper

Taken from www.food.com/recipe/ragout-of-wild-mushrooms-490054 (may not work)