Mushroom Ragout

Serves 4

1 1/2 pounds mixed mushrooms (I used white button, little cremini, and shiitake mushrooms)
2 tablespoons butter
2 leeks, white part only, thinly sliced (about 1 cup)
1/4 teaspoon coarse sea salt, plus more to taste
1 sprig fresh thyme
1 bay leaf
Pinch of cayenne pepper
1/4 cup dry white wine
1/2 cup stock (chicken or vegetable)
1/4 cup creme fraiche (plus a little more if desired) see Note
Freshly ground black pepper to taste

1. Clean the mushrooms and cut them into chunks of roughly even size.

2. Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes.

3. Add the mushrooms and stir to mix well. Add the thyme, bay leaf and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze.

4. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 15 minutes (cooking time will depend on variety and age of mushrooms).

5. Stir in the creme fraiche and heat through. (Add more if you want more liquid.) Taste and add more salt if needed. Season well with pepper and serve.

Note: Pour 2 tablespoons of buttermilk and 2 cups heavy cream (do not use the ultra-pasteurized, additive-filled kind or this won't work) into a clean glass jar. Screw the lid shut and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using (this helps to continue thickening the cream). It will keep for about 2 weeks in the refrigerator.

Recipe from thewednesdaychef.typepad.com