Wild Mushroom Recipe -- Wild Mushroom Ragout

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

WILD MUSHROOM RAGOUT 6 servings

2 tablespoons butter

1 tablespoon olive oil

1 cup thinly sliced onions

1 tablespoon minced garlic

2 pounds fresh wild mushrooms, stem ends trimmed, cleaned and sliced

1/2 teaspoon dried thyme

3 tablespoons dry sherry

2 tablespoons brandy

3/4 cup whipping cream

2 teaspoons lemon juice

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper to taste

1/4 cup chopped fresh dill or parsley

1. In a large heavy skillet heat the butter and oil until hot over medium-high heat. Add the onions and garlic; saute 5 minutes.

2. Add the mushrooms and saute 4 minutes. Add the thyme, sherry and brandy. Cook until the liquid has evaporated.

3. Add the cream and cook until thickened, about 3 minutes. Stir in the lemon juice, salt, pepper and dill or parsley and serve.

Adapted from "Pacific Northwest - The Beautiful Cookbook," contributing editor Kathy Casey.