Mushroom ragout

Clean the mushrooms and cut them into eighths. Finely chop the onion. Peel the garlic and also chop it finely. Strip the leaves off the thyme and marjoram.

Heat the lard in a pan over medium heat, add the garlic and onion, and let them sweat, stirring frequently. Add the mushrooms and sauté for 3 minutes, stirring constantly. Add salt, pepper, caraway seeds, and thyme, mix well, and sauté until all the water released by the mushrooms has evaporated.

Pour in the cream and reduce it to half its volume. Finally, stir in the marjoram leaves.