Creamy Wild Mushroom Ragout

1 tablespoon olive oil

1 ½ tablespoons butter

1 ¼ pounds assorted wild mushrooms, sliced

1 pinch salt

¼ cup minced shallots

2 tablespoons Cognac or brandy

1 tablespoon Champagne vinegar or white wine vinegar

½ cup creme fraiche

½ cup chicken broth

1 tablespoon chopped fresh marjoram

salt and pepper to taste

Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.

Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.

Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.