Wild Mushroom Ragout - cooking recipe

Ingredients

1/4 cup butter
1 cup white onion, thinly sliced
2 lbs fresh mushrooms, sliced
1 tablespoon garlic, minced
2 teaspoons fresh thyme, chopped
1 1/2 teaspoons fresh rosemary, minced
1/4 cup chicken stock
3 tablespoons dry sherry
1 cup heavy cream
2 tablespoons brandy (optional)
2 tablespoons fresh lemon juice (to taste)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons fresh parsley, chopped

Preparation

In a large, heavy skillet, melt the butter over medium-high heat and saute the onions, mushrooms and garlic until the mushrooms and onions are tender, about 3-4 minutes. Add the herbs, stock and sherry. Cook to reduce until only a little liquid remains, about five minutes.
Add the cream and cook until the mixture is lightly thickened, about 3 minutes. Add the brandy and lemon juice and cook 2 more minutes. Add the salt, pepper and parsley.