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| Creamy Wild Mushroom Ragout |
"This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal."
Ingredients :
- 1 tablespoon olive oil
- 1 1/2 tablespoons butter
- 1 1/4 pounds assorted wild mushrooms, sliced
- 1 pinch salt
- 1/4 cup minced shallots
- 2 tablespoons Cognac or brandy
- 1 tablespoon Champagne vinegar or white wine vinegar
- 1/2 cup creme fraiche
- 1/2 cup chicken broth
- 1 tablespoon chopped fresh marjoram
- salt and pepper to taste
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 55M |
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- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes. Watch Now
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche. Watch Now
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes. Watch Now
Notes :
- Chef John uses his homemade Creme Fraiche in this recipe.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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