Title: Wild Mushroom Ragout
Categories: Vegetable Check
Yield: 6 Servings

1	lb	Oyster mushrooms (any combination of mushrooms will do)
1	ts	Olive oil
1	ts	Butter
1/2	ts	Chopped garlic
1	ts	Chopped shallot
1	tb	Brandy
1	tb	Veal glaze (opt)
1/4	c	Heavy cream
1	ts	Thyme leaves

Wash the mushrooms in cold water and pat them dry. Heat the olive oil in a saut pan over medium-high heat. Add the mushrooms and cook them for about 4 minutes, stirring often. Add the butter, garlic, and shallots and cook for another 3 minutes, stirring lightly.

Add the brandy, the veal glaze, and the cream. Simmer the mixture for 5 minutes. Remove the dish from the heat and add the thyme leaves.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 199

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