Israeli Mushroom Ragout - dairy, pareve

1/4 cup olive oil or butter
1 medium onion, chopped
1 pound fairly small mushrooms, quartered
Salt
Freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon ground cumin
Cayenne pepper
1 tablespoon chopped parsley

Heat oil in large skillet over medium heat. Add onions; saute about 7 minutes or until tender.

Add mushrooms, salt and pepper to taste, thyme, paprika and cumin. Saute, stirring often, 15 to 20 minutes, or until mushrooms are well coated with spices and any liquid that accumulated in pan has evaporated. Reduce heat toward end of cooking time if necessary. Add cayenne. Taste and adjust seasonings. (Mushrooms can be kept, covered, 2 days in refrigerator. Reheat over medium heat.) Add parsley and serve.

Yield: 6 to 8 servings as topping.

Source: "Top Latkes with Smorgasbord of Sauces" Faye Levy