Mushroom Ragout - cooking recipe

Ingredients

2 Tbsp. olive oil
1 medium onion, diced
1 lb. assorted fresh mushrooms, cleaned and sliced
2 cloves garlic, chopped
1 tsp. fresh rosemary, chopped
salt
black pepper
1 Tbsp tomato paste
1 1/2 c. chicken stock
2 Tbsp cold butter, cut into pieces
1 1/2 tsp balsamic vinegar
a few springs of fresh parsley
3 Tbsp grated Parmesan cheese

Preparation

Heat 1 Tbsp olive oil, add diced onion, cook until golden. Remove onion, set aside.
In the same pan heat 1 Tbsp olive oil and add freshly cut mushrooms.
Cook until they begin to release juices.
Return the onions, along with 2 cloves finely chopped garlic, 1 tsp freshly chopped rosemary, salt and pepper to taste. Cook until the mushrooms begin to brown about 3 to 4 minutes. Stir in 1 Tbsp tomato paste, cook stirring constantly.
Add 1 1/2 cups chicken stock, simmer for 10 minutes, then reduce the heat. Stir in to form a sauce by adding 2 Tbsp cold butter and 1 1/2 tsp balsamic vinegar.
Garnish with freshly cut parsley and Parmesan cheese.