Recipe: Wild mushroom ragout

Total time: 30 minutes

Servings: 4

Note: This can be served alone, in a bowl like a meat stew, or as a sauce over polenta, fresh pasta or white rice.

1 1/2 pounds mixed wild mushrooms

4 tablespoons butter

2 leeks, white part only, thinly sliced (about 1 cup)

1/4 teaspoon coarse sea salt, plus more to taste

1 sprig fresh thyme

1 bay leaf

Pinch of cayenne pepper

1/4 cup dry white wine

1/2 cup stock (chicken or vegetable)

1/2 cup creme fraiche (plus a little more if desired)

Freshly ground black pepper to taste

1. Clean the mushrooms and cut them into chunks of roughly even size.

2. Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes.

3. Add the mushroomsand stir to mix well. Add the thyme, bay leaf and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze.

4. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 15 minutes (cooking time will depend on variety and age of mushrooms).

5. Stir in the creme fraiche and heat through. (Add more if you want more liquid.) Taste and add more salt if needed. Season well with pepper and serve.

Each serving: 261 calories; 7 grams protein; 15 grams carbohydrates; 3 grams fiber; 19 grams fat; 11 grams saturated fat; 45 mg. cholesterol; 205 mg. sodium.