Ragout Forestiere : Wild Mushroom Ragout

With my new-found love of mycology, I just can't seem to get enough mushrooms in my life. Since we are at the height of Chanterelle Mushroom Season, I developed this recipe to pay homage to one of my favorite fungi. This is an elegant combination of some of nature's greatest treasures, Chanterelle and Lobster Mushrooms, along with our Poached Summer Truffles. This Ragout can be served as its own course, or as a side to meat, poultry, or fish.

Ragout Forestiere
Serves 6 to 8

• 2 tablespoons unsalted butter
• 3 small shallots, minced
• 7 ounces Chanterelle Mushrooms, cleaned**, and cut in half, small mushrooms left whole
  
• 7 ounces Lobster Mushrooms, cleaned**, and cut into large pieces
  
• 2 Summer Truffles, diced large
  
• 1/4 cup dry white wine, I prefer a Sauvignon Blanc
• 1/4 cup truffle poaching liquid
• 1/4 cup heavy cream
• 3 sprigs fresh French Thyme, leaves only
• 2 tablespoons flat-leaf parsley, chopped
• salt and pepper to taste

Melt butter in a large pan over medium-high heat. When butter just begins to brown, add the shallots and saute until translucent. Add both mushrooms and the truffles, and saute until the mushrooms just begin to brown around the edges. Do NOT shake the pan or stir the mushrooms around too much as this will cool down the pan and cause your mushrooms to stew. When the mushrooms begin to brown, add the wine and reduce until the pan is almost dry. Add the poaching liquid and reduce until the pan is almost dry. Add the cream, thyme, and parsley. Stir to just combine, and season with salt and pepper. Cook together for 3 more minutes, and serve immediately.

** To clean the mushrooms, wipe off with a damp cloth. If the mushrooms are very dirty, quickly run them under running water. Pat dry before cooking.