1tablespooncognacsubstitute pear, peach, or apricot juice
1tablespoonchampagne vinegar
1tablespoonfresh lemon juice
salt and pepper
1/4cupcreme fraiche
1lb.fresh wild mushrooms
1tablespoonextra virgin olive oil
2teaspoonschopped thyme leaves
2teaspoonschopped marjoramI used fresh oregano from my garden
3clovesgarlicsliced
sliced baguettesbrushed with olive oil and lightly toasted in oven
Instructions
Sauté the shallots in the butter until browned. Add the cognac. Flame. Remove from heat. When flame subsides, add the vinegar, lemon juice, and creme fraiche. Season with salt and pepper. Set aside.
Preheat oven to 400 degrees.
Remove any hard or dry stems from the mushrooms. Use a pastry brush to remove any sand or dirt. Cut into 1/4″ slices. Toss the mushroms with the olive oil, herbs, and garlic. Season with salt and pepper. Put them into an earthenware baking dish large enough to hold them in one layer.
Roast mushrooms until tender and juicy, about 15 to 20 minutes. Add to the shallot mixture. Return to the oven and cook another 5 minutes. Adjust seasoning.