lamb and wild mushroom sauce

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/2 pound ground lamb
2 cup chopped wild mushrooms (any strong flavored mushroom)
2 cups chicken stock
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic
3 tablespoons chopped sage
1/3 cup dry white vermouth
1 ounce goat cheese
1 cup frozen baby peas
heavy cream or half-and-half to taste
salt and pepper to taste

steps:
1.  in a large skillet, saute the ground lamb over medium heat just until it's cooked through, about 4-6 minutes.  remove from pan and pour off excess fat in the pan, but leave enough to saute the mushrooms.

2.  saute the mushrooms over medium heat, stirring frequently, until they soften significantly, about 10-20 minutes.

3.  add the chicken stock and bring to a boil.  cover and simmer about 10 minutes to continue softening the mushrooms (if your mushrooms are already quite tender, you don't have to simmer them).  pour the mushroom mixture into a blender and blend into a puree.

4.  in the same pan add vegetable oil and chopped onion.  cook, stirring occasionally, until the onion softens, about 5-7 minutes.  add the garlic and sad and continue cooking another couple of minutes.

5.  add the vermouth and cook until it has almost evaporated.  add the mushroom puree, goat cheese, and lamb and cook until everything is heated through.

6.  add the peas, cream or half-and-half, and salt and pepper.

7.  serve over pasta