Mushroom Ragout

Mushroom ragout is a great autumn side-dish. Great with grilled meats or even as a dish itself. When cleaning mushrooms, try to use a small brush and knife, instead of rinsing them in water. However sometimes you'll have to wash them, but do it gently and leave them to dry on a towel for an hour, if you do so.

For the mushroom ragout you'll need:

(4 persons side-dish or 2 persons main-dish served with pasta IE)
200g Chanterelles
200g Porto Bello
2 Apples
2 dl Cream
½ dl Cognac
25g of Parmesan
25g of Butter
2 tbs of chopped Parsley
Salt
Pepper

Start of by cutting the Porto Bellos into slices and splitting the biggest of the chantarelles. Sauté at  medium-high heat in a knob of butter until they turn golden. Don't overload the pan or it'll boil instead, due to the high water content in mushrooms.
Add the to apples cut into small chunks and sauté for ½ a minute. Flambe in cognac (just let the cognac reduce if you're scared of flambeing), and add the cream and parmesan. Heat it through for 2 minutes and season to taste with salt and pepper. Finally add the chopped parsley just before serving.

Suggested drinks: Dark beers, rich wines (red or white)