Ragout of Mushrooms

• 500 g mixed fresh mushrooms
• 200 g mixed dried mushrooms
• 75

Prepare the mushrooms. Cut the larger ones into quarters. Melt the butter in a pan over a medium flame. Melt the shallots and garlic in the butter and add the mushrooms and thyme to the pan. When the mushrooms begin to wilt, add the white wine and cognac and reduce over a high flame until the mushrooms have absorbed the liquid. Add the cream, season with salt