Wild Mushroom Ragoût

Preheat your stove and heat a generous amount of olive oil along with 1 tablespoon of butter in a large skillet over a medium-high flame. Introduce the mushrooms into the pan with a small amount of salt, taking care not to overdo it. Allow them to cook, stirring occasionally, until any excess moisture has evaporated and the mushrooms have turned a light brown color, which should take around 8 to 10 minutes.

Next, add the shallots and the remaining 1/2 tablespoon of butter to the pan. Continue cooking and stirring until the mushrooms have achieved a deep, caramelized color and are almost tender, which should take another 10 minutes.

Now, add a splash of cognac and vinegar to the pan, stirring constantly as the liquid evaporates. Allow it to cook for just 1 minute before proceeding.

With that, stir in the crème fraîche to add a rich and creamy texture. Then, introduce the chicken broth into the mix along with some marjoram leaves. Season the dish with a pinch of salt and a few grinds of black pepper to bring out its full flavor. Finally, reduce the heat to a lower setting and cook until the sauce has thickened slightly and the mushrooms are tender, which should take around 10 to 15 minutes.