Mushroom Ragu!

Recipe adapted from Alice Waters "The Art of Simple Food"

serves 4

Ingredients

Olive oil and butter

1 large yellow onion, diced

1 large carrot, diced fine

2 celery stalks, diced fine

6 thyme springs, leaves only

6 parsley springs, leaves chopped

1 bay leaf

1/2 diced tomaotes

2 pounds mushrooms (I used king trumpets and brown button mushrooms)

1/2 cup creme or creme fraiche

1 cup chicken stock

Directions

1) Heat in a large skillet, 2 Tbsp olive oil.  Add and cook over medium heat onion, carrot, and celery until tender.  Add thyme, parsley, and bay leaf.  Cook for 1 minute.  Add diced tomatoes and cook for 5 minutes.

2) Saute mushrooms until lightly browned in 1 Tbsp butter.  Turn the cooked mushrooms onto a cutting board and chop to the size of cooked veggies.  Combine with the veggies and herbs in the skillet and add 1/2 cup of cream and 1 cup chicken broth.  Bring to a simmer and cook for 15 minutes.  Taste for salt and pepper as needed.

3) Serve over egg noodles! (I had it over whole wheat pasta..boooo)