Wild Mushroom Ragoût - Sauce and Gravy Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 1 cup heavy cream
• ½ teaspoon minced fresh thyme (or ¼ teaspoon dried)
• ⅛ teaspoon freshly grated nutmeg
• ¼ cup finely grated Parmesan Reggiano
• 1 teaspoon olive oil
• 8 ounces small cremini mushrooms, cleaned, stemmed, and quartered
• 4 ounces assorted wild mushrooms, cleaned and, if large, sliced
• 2 medium shallots, minced (2 tablespoons)
• 1 small garlic clove, minced
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley