Hot Smoked Salmon with Wild Mushroom Ragout - Instructions Continued
In a large sauté pan set over medium-high heat, melt the butter. Once the butter has stopped foaming,
add the shallots and lightly salt them. Cook, stirring occasionally, until the shallots begin to soften,
3 to 5 minutes. Add the mushrooms, lightly salt, and cook, stirring often, until wilted and starting to
brown, 8 to 10 minutes. Deglaze the pan with the brandy, scraping up the bottom of the pan to release
any brown bits. Add the heavy cream, stir to combine. Season to taste with salt and pepper. Serve
immediately alongside the smoked salmon.
Makes 4 servings.