Mushroom Ragout - cooking recipe

Ingredients

1 lb mixed mushroom (such as shitake, cremini or button mushroom)
2 tablespoons butter
2 tablespoons butter
1 medium shallots or 1/2 small onion, chopped
1/2 teaspoon kosher salt
fresh ground black pepper
3 sprigs fresh thyme, leaves stripped off stems
1 tablespoon minced garlic (or less depending on preference)
1/2 cup madeira wine or 1/2 cup white wine
1/3 cup heavy cream

Preparation

Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
Remove the shitake stems and discard.
Quarter the mushrooms and set aside.
Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
Add the mushrooms to the skillet in a single layer in the pan.
Do not pile the mushrooms on top of one another.
Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
If skillet seems dry add the additional 2 tablespoons butter.
Cook until nicely browned, about 5 minutes.
Add the shallot or onion and garlic and cooked until softened about 3 minutes.
Add the salt, pepper, and thyme.
Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
Add the heavy cream and bring to a boil.
Cook for about 45 seconds to 1 minute.
Remove from heat and serve.