Mushroom Ragout is a delicious dish featuring a medley of assorted wild mushrooms cooked to perfection in a rich and flavorful sauce. The Mushroom Ragout recipe combines the earthy goodness of mushrooms with a touch of shallots, cognac, and crème fraîche, creating a savory and comforting ragout. Served over pasta, rice, or crusty bread, this Mushroom Ragout is a versatile and satisfying dish for mushroom lovers.
Ingredient You’ll need for mushroom ragout:
The ingredients in this Mushroom Ragout give a flavorful and indulgent dish.
- Assorted Wild Mushrooms (1 ¼ pounds): The array of wild mushrooms, which give the dish its rich and earthy flavor, are a star in this meal. Carnitine, shiitakes, oysters and chanterelles are the most popular.
- Shallots (¼ cup, minced): Shallots add a mild onion-like flavor and a hint of sweetness to the ragout. Their delicate taste complements the robustness of the mushrooms.
- Cognac or Brandy (2 tablespoons): The addition of cognac or brandy enhances the depth of flavor in the ragout, providing a subtle warmth and complexity to the sauce.
- Champagne Vinegar or White Wine Vinegar (1 tablespoon): Adding acidity to the dish, vinegar helps balance the richness of the mushrooms and crème fraîche, brightening the overall flavor.
- Crème Fraîche (½ cup): The rich creaminess of the sauce is supplemented by this cultured cream. It is a bit sweeter than sour cream, which gives the mushrooms their own flavor.
- Chicken Broth (½ cup): Chicken broth provides a savory base for the sauce.
- Fresh Marjoram (1 tablespoon, chopped): Marjoram gives the mushrooms a mild and slightly sweet herbaceous taste, complemented by their earthiness.
- Olive Oil (1 tablespoon): Used for sautéing the mushrooms and shallots, olive oil adds a light and fruity undertone to the dish.
- Butter (1 ½ tablespoons, divided): Butter contributes richness to the ragout, enhancing its overall velvety texture.
- Salt and Pepper (to taste): These common seasonings help bring out the natural flavors of the ingredients, allowing you to adjust the taste according to your preference.
These healthy ingredients help us to make our mushroom ragout delicious.
How To Make Mushroom Ragout: (Instructions)
- Start by heating olive oil and 1 tablespoon of butter in a skillet. Add Assorted Wild sliced mushrooms, sprinkle them with a pinch of salt, and sauté until they reach a tender consistency.
- Introduce minced shallots to the mushrooms, cooking until the shallots achieve a softened state.
- Pour in cognac or brandy, allowing it to simmer, and effectively deglaze the pan.
- Incorporate Champagne vinegar or white wine vinegar, crème fraîche, chicken broth, and fresh marjoram. Let the mixture simmer until the sauce attains a desirable thickness.
- Season with salt and pepper as per your taste.
Serve this Mushroom Ragout over your preferred base and savor the rich, savory flavors of this delightful dish!
Variations and Substitutions:
- You can use a mix of your favorite mushrooms or stick to one variety for a more uniform flavor.
- Substitute brandy or cognac with a dry white wine for a different twist.
- Experiment with herbs like thyme or rosemary for added aromatic notes.
Why This Mushroom Ragout Recipe Works:
The combination of assorted mushrooms, rich crème fraîche, and the depth of flavor from cognac or brandy creates a Mushroom Ragout that is both sophisticated and comforting. The varied textures and flavors make it a versatile dish suitable for various occasions.
How To Store And Preheat Mushroom Ragout:
For at least three days, store all remaining Mushroom Ragout in a sealed container in the refrigerator. If needed to maintain the desired consistency, heat gently on the stove and add a splash of soup.
Equipment & Ingredients Required:
- Pan
- Wooden Spoon
- Measuring Spoon and Cups
- Assorted Wild Mushrooms
- Shallots
- Champagne Vinegar or White Wine Vinegar
- Crème Fraîche
- Chicken Broth
- Fresh Marjoram
- Olive Oil
- Butter
- Salt and Pepper
Why You’ll Love Mushroom Ragout:
This Mushroom Ragout is a celebration of the earthy and savory flavors of wild mushrooms. The combination of butter, shallots, and a touch of cognac elevates the dish, creating a delightful experience for your taste buds. Whether served over pasta, rice, or a slice of crusty bread, this Mushroom Ragout is a versatile and comforting dish that showcases the best of mushroom goodness.
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Mushroom Ragout
Ingredients
- 1 tbsp Olive Oil
- 1½ tbsp Butter Divided
- 1¼ pound Assorted Wild Mushrooms Sliced
- 1 pinch Salt
- ¼ cup Shallots Minced
- 2 tbsp Cognac Or Brandy
- 1 tbsp Champagne Vinegar Or White Wine Vinegar
- ½ cup Creme Fraiche
- ½ cup Chicken broth
- 1 tbsp Marjoram Fresh Chopped
- Salt and pepper, to taste
Instructions
- Start by heating olive oil and 1 tablespoon of butter in a skillet. Add Assorted Wild sliced mushrooms, sprinkle them with a pinch of salt, and sauté until they reach a tender consistency.
- Introduce minced shallots to the mushrooms, cooking until the shallots achieve a softened state.
- Pour in cognac or brandy, allowing it to simmer and effectively deglaze the pan.
- Incorporate Champagne vinegar or white wine vinegar, crème fraîche, chicken broth, and fresh marjoram. Let the mixture simmer until the sauce attains a desirable thickness.
- Season with salt and pepper as per your taste.
- Serve this Mushroom Ragout over your preferred base and savor the rich, savory flavors of this delightful dish!
