Wild Mushroom Ragout

from Sondra Bernstein of The Girl & the Fig

Serves 6

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INGREDIENTS:
4 cups Assorted wild mushrooms
¼ cup Extra virgin olive oil
½ cup Minced pancetta
1 tablespoon Chopped thyme
1 tablespoon Chopped sage
1 tablespoon Chopped parsley
1 tablespoon Chopped tarragon
2 cloves Garlic, minced
Salt & pepper
½ cup Red wine
3 tablespoons Butter
Cheese of Choice (something that will melt nicely)
Crusty country bread

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PREPARATION:
Clean and slice all mushrooms.
Heat olive oil in a large heavy bottom skillet, sauté pancetta over low heat until golden brown. Add mushrooms, herbs and garlic, cook until golden brown. Season with salt & pepper. Deglaze pan with red wine and reduce by half. Remove from heat and stir in butter. Serve with cheese and bread.