Grilled Shell Steaks with Mushroom Ragoût

Source: Gourmet, December 1997
adapted by

1 1/2 pounds fresh white mushrooms and cremini (baby bella's)
1 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobellos (I used a mix of dried chanterelles and porcini, soaked in warm water to cover, for 30 minutes and used some of the mushroom broth in the ragoût)
1/2 pound shallots
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons Cognac or brandy
1/2 cup chicken broth
2/3 cup heavy cream
1 tablespoon paprika (preferably mild Hungarian)
1/2 cup packed fresh flat-leafed parsley leaves
2/3 cup sour cream
salt and pepper to taste

Cut white mushrooms lengthwise into 1/2-inch wedges and chop the exotic mushrooms. Finely chop shallots.

In a deep 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened. Add Cognac and cook over moderate heat, stirring, 1 minute. Stir in mushrooms and cook, stirring occasionally, 2 minutes. Add the mushroom broth,chicken broth, heavy cream, paprika, and salt and pepper and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes. (Ragoût may be made up to this point 1 day ahead and cooled completely before being chilled, covered. Reheat ragoût before proceeding.) Mince parsley. Remove skillet from heat and stir in parsley and sour cream. Heat ragout over moderate heat, stirring, until hot, do not let it boil.