- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, plus 2 tablespoons for serving
- 3/4 cup diced onions
- 1 tablespoon minced garlic
- 2 pounds wild mushrooms, cleaned, stemmed, and quartered
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh oregano leaves
- 2 cups mushroom, chicken, or veal stock, or canned low- sodium chicken broth
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- Stone Ground Grits, for serving 
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped fresh chives
Place a 12-inch skillet over medium-high heat, and add the olive oil and the butter. When the butter begins to foam, add the diced onions and sauté until translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes.
Add the thyme, oregano, and stock, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the liquid has reduced and the ragout has thickened, about 20 minutes. Season with the salt and pepper, and stir in the 2 tablespoons of butter and parsley.
Divide the Stone Ground Grits among four to six shallow bowls, and top with the mushroom ragout. Garnish with the Parmesan and chives and serve hot.
- Source: Emeril's Table: Wild Mushrooms