Mushroom Ragu

You won't miss the meat when you make this hearty vegetarian recipe. Savory and herbaceous, the mushrooms bring a deep, rich flavor that's out of this world. Serve over pasta or with good-quality toasted French bread.

PREP TIME: 10 minutes
COOK TIME: 25 minutes

2 pounds mushrooms, brushed clean and sliced if large (try criminis, portobellos, chanterelles, oyster mushrooms or a combination)
1/4 cup extra-virgin olive oil
4 tablespoons butter
1 yellow onion, chopped
3 cloves garlic, minced
Leaves from 3 sprigs fresh thyme
1/2 cup dry white wine or dry sherry
Handful of chopped fresh Italian parsley
Salt and pepper, to taste

Heat oil in a large, heavy skillet to medium-high on the stove top. Add onions and cook until the onions begin to turn slightly brown on the edges, about 4-5 minutes. Add mushrooms, thyme and butter; cook, stirring occasionally, until the mushrooms begin to release their water, about 7-8 minutes. When most of the liquid has cooked out of the pan, add butter and garlic; cook for 2 more minutes. Deglaze the pan with wine or sherry, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Reduce heat to medium and cook until the mushrooms are tender, about 10 minutes. Season to taste with salt and pepper, garnish with parsley and serve warm.