Mushroom Ragout

Clean the mushrooms and cut them into eighths. Finely chop the onion. Peel and finely chop the garlic. Strip the thyme and marjoram leaves from their stems.

In a pan over medium heat, melt the lard, add the garlic and onion, and sauté, stirring frequently, until softened. Add the mushrooms and sauté, stirring constantly, for 3 minutes. Add salt, pepper, caraway, and thyme, mix, and sauté until all the water released by the mushrooms has evaporated.

Pour in the cream and reduce it by half. Finally, stir in the marjoram leaves.