Mushroom Ragout
2 lbs mushrooms, shitake, crimini, or oyster
1 tablespoon fresh thyme or 1 teaspoon dried leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup marsala wine or sherry
1/2 cup chicken stock or vegetable stock
1/2 cup heavy cream
2 tablespoons butter
Sautee mushrooms with butter over high heat. If water is released keep cooking until the water is evaporated.
Add the garlic and cook for a minute.
Add the marsala/sherry and cook for 30 seconds.
Add vegetable stock and cream and cook until thickened about three minutes.
Serve over toast, pasta, or roasted potatoes.
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