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1
Heat in a large, heavy skillet: 2 tablespoons olive oil.
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2
Add and cook over medium heat, until very tender: 1 large yellow onion, peeled and diced fine, 1 large carrot, peeled and diced fine, 2 celery stalks, diced fine, Salt.
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3
When cooked through, with no crunch but with little or no browning, add: 6 thyme sprigs, leaves picked from the stems, 6 parsley sprigs, leaves only, chopped, 1 bay leaf.
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4
Cook for 1 minute.
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5
Add and cook for 5 minutes: 1/2 cup diced tomatoes.
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6
Set aside.
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7
Carefully clean and slice: 2 pounds mushrooms (choose a mixture of two or three types: chanterelles, black trumpets, hedgehogs, brown or white button mushrooms).
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8
If the mushrooms are very dirty, it will be necessary to wash them (crunching down on dirt and sand is very unpleasant).
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9
The mushrooms may take on some water, but it will be thrown off shortly after they hit the hot pan.
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10
As they cook, the mushrooms will give off liquid; let the juices boil away or tip off the juices and set them aside.
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11
Continue cooking the mushrooms until lightly browned (you may need to add a little more oil or butter).
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12
The reserved juices can be added back to the sauce later in place of some of the water or broth.
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13
Saute each type of mushroom separately, until tender and lightly browned in: Olive oil and a little butter.
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14
Turn the cooked mushrooms onto a cutting board and chop to the size of the cooked vegetables.
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15
Combine with the vegetables and herbs in the large skillet and add: 1/2 cup cream or creme fraiche, 1 cup water or chicken broth.
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16
Bring to a simmer and cook for 15 minutes.
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17
Taste for salt and add as needed.
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18
Moisten with more liquid if too thick.
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19
Add 1/2 cup peas or cooked greens such as spinach, rocket, or chard to the sauce with the broth and cream.
