Not a soup or a stew.  This dish is designed to be a side dish that works very well with a variety of foods such as beef or pork.  It is hearty and tasty.

Ingredients:

1 lb. assorted wild mushrooms
2 tbsp extra virgin olive oil 
1 shallot, minced
1/2 clove of garlic, minced
2 tbsp madeira or dry sherry
1/4 cup heavy cream
1/2 cup chicken broth
2 tbsp unsalted butter, cut into quarters and refrigerated
salt and pepper to taste

Pick through the mushrooms cutting off hard pieces and scraping off any grit.  Quickly rinse them and dry on towels.  Leave mushrooms whole or cut large mushrooms into large pieces.

Heat the olive oil in a saute pan over high heat and when the oil begins to ripple (but not smoke) add the mushrooms.  Toss or stir until they smell fragrant and any liquid they release evaporates, perhaps 10 minutes.  Lower heat to medium, sprinkle the mushrooms with the shallot and garlic and toss or stir for another minute or two.

Pour in the wine and let it evaporate until you see no liquid in the bottom of the pan.  Then pour in the broth and cream.  Boil for 3 or 4 minutes until the liquid has reduced by about half and thickened into a sauce.  Add the cubes of butter and toss or stir off the heat until the butter has melted.  Season to taste with salt and pepper.  Serve immediately in small hot plates or spoon the mushrooms and the sauce over the meat entree.  Serves 4.