Recipe - Wild Mushroom Ragout

Canola oil
5 Shallots; cut or sliced up
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Cremini or button mushrooms
1 cup Chanterelle mushrooms
1 cup Quartered shiitake mushrooms
1 cup Morel mushrooms
1 cup Cepe or porcini mushrooms
One half tablespoon Fresh minced thyme
1 cup Red wine
1 cup Veal demiglace
(1 cup chicken stock with 1
tbspn dark
Soy sauce)
1 tablespoon Butter; (optional)

In a hot saute pan coated with oil, caramelize the shallots. Season. Add
the cremini mushrooms first and cook for 1 minute. Add the remaining
mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce
by 75 percent then add the demiglace. Simmer slowly for 20 minutes. Whisk
in butter and keep hot for serving. This recipe yields 4