Mushroom Ragout with Paprika

Directions

1. 1
   Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms.
2. 2
   Finely chop shallots.
3. 3
   In a deep 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened.
4. 4
   Add Cognac and cook over moderate heat, stirring, 1 minute.
5. 5
   Stir in mushrooms and cook, stirring occasionally, 2 minutes.
6. 6
   Add broth, heavy cream, paprika, and salt and pepper to taste and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes.
7. 7
   (Ragout may be made up to this point 1 day ahead and cooled completely before being chilled, covered.
8. 8
   Reheat ragout before proceeding.)
9. 9
   Mince parsley.
10. 10
    Remove skillet from heat and stir in parsley and sour cream.
11. 11
    Heat ragout over moderate heat, stirring, until hot (do not let boil).