Creamy Wild Mushroom Ragout - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 1/2 tablespoons butter
    1 1/4 pounds assorted wild mushrooms, sliced
    1 pinch salt
    1/4 cup minced shallots
    2 tablespoons Cognac or brandy
    1 tablespoon Champagne vinegar or white wine vinegar
    1/2 cup creme fraiche
    1/2 cup chicken broth
    1 tablespoon chopped fresh marjoram
    salt and pepper to taste
Preparation
    Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
    Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
    Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

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