Black Poplar Mushroom Ragout

Ingredients:

1 pound of Black Poplar mushrooms, leave stems attached to the caps
1 shallot peeled and minced
3 tablespoons olive oil
1 clove garlic peeled and minced
1 tsp fresh thyme leaves
1 large carrot peeled and small diced
1 cup of green sweet peas
1/8th cup white wine
2 cups of heavy cream
Kosher salt and freshly ground pepper

Directions:

In a large skillet or sauté pan heat oil to medium, add shallots, carrots, mushrooms, and salt & pepper cook until shallots are soft, add garlic cook for 1 minute then add wine.
Cook until wine is almost completely evaporated then add cream, bring to a simmer.
Add peas and thyme, reduce cream by half about 15 minutes, season to taste and serve with whatever meats or starches you like or serve as main dish.

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