Mushroom Ragout..

I'm the sort of cook who needs a good recipe.. I'm not at all creative or talented culinary speaking but I envy those who are and I copy them slavishly especially where presentation's concerned.. that's the reason why there isn't a photo of the mushroom ragout, no one to copy.

As this is the season for them the shops are full of wild mushrooms in all their glory and, like strawberries in May, cherries in June and melons in July we gorge on them because it'll be another year till we see them again so for Sunday lunch I put together a mushroom ragout, the recipe for which was given to me by a Dutch friend years ago.
It's quite rich and high in calories so a little goes a long way.

MUSHROOM RAGOUT...
Serves 4
500grams mixed mushrooms(I used chanterelles, cepes and a few champignons de Paris)
1 medium onion chopped
100grams lardons/chopped bacon
50grams butter
1 clove garlic crushed
100mls dry white wine
5ml lemon juice
200mls creme fraiche
chopped parsley

Melt butter over lowish heat and fry lardons/bacon and onion slowly until translucent.
Clean the mushrooms with damp paper and roughly chop them.
Add to the pan with onions and bacon and cook on a high heat for 10minutes. Stir frequently. Add garlic.
After approx. 15 minutes add the wine, cook it for a minute or two to reduce it a little then lower the heat and add the creme fraiche and chopped parsley. Warm through gently and serve with crusty bread.
It can be made ahead and gently reheated.