Mushroom Ragout Cooked with Wine (lactose free)

Ingredients

• 600 g Mushrooms, (crimini & white) trimmed and quartered
• 150 g Cherry tomatoes, sliced in half
• 1 pcs Onion, peeled, chopped
• 5 slice Bacon, cut up in pieces
• 120 g Cream, half and half, lactose free
• 100 ml Port
• 1 tsp Salt
• 1 tsp Black pepper, ground
• 1 tsp Cumin, ground
• 2 tbsp Unsalted butter, lactose free
• 2 1/2 tbsp Parsley, fresh, chopped
• 2 tsp Thyme, fresh, chopped

Method

1. In a skillet, add the butter then place the skillet over medium heat.
2. Add the chopped onion and the bacon then cook until the onion is translucent, but not burnt and the bacon has rendered most of its fat.
3. Season with salt, pepper, and cumin.
4. Add the mushrooms and sauté a bit until the mushrooms soak up most of the butter and bacon fat.
5. Add parsley, port wine, and thyme then stir for about 2 minutes.
6. At this point, add the cream. Let it start boiling and turn down the heat to low.
7. Add the tomatoes and cook for 2 more minutes then remove from heat.
8. Garnish with reserved bacon and shaved Parmesan, if desired.