Mushroom Ragout with Paprika

1. 1

   Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms.

2. 2

   Finely chop shallots.

3. 3

   In a deep 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened.

4. 4

   Add Cognac and cook over moderate heat, stirring, 1 minute.

5. 5

   Stir in mushrooms and cook, stirring occasionally, 2 minutes.

6. 6

   Add broth, heavy cream, paprika, and salt and pepper to taste and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes.

7. 7

   (Ragout may be made up to this point 1 day ahead and cooled completely before being chilled, covered.

8. 8

   Reheat ragout before proceeding.)

9. 9

   Mince parsley.

10. 10

    Remove skillet from heat and stir in parsley and sour cream.

11. 11

    Heat ragout over moderate heat, stirring, until hot (do not let boil).

* Per serving · 4 servings · Values may vary.