Wild Mushroom Ragout

1. 1

   In a large deep skillet, melt the butter in the olive oil.

2. 2

   Add the shallot and cook over moderately high heat until softened, 3 minutes.

3. 3

   Add the mushrooms and cook, tossing, until browned, about 15 minutes.

4. 4

   Add the brandy; simmer until evaporated.

5. 5

   Add the broth and cook, stirring frequently, until reduced by half.

6. 6

   Add the cream and cook until slightly reduced, about 12 minutes.

7. 7

   Season with salt and pepper and stir in the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.