Creamy Wild Mushroom Ragout Recipe

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.