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Mushroom ragout

updated

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Ingredients for 2 servings:

  • 400 g fresh mushrooms (e.g. button mushrooms, shiitake mushrooms, oyster mushrooms, king oyster mushrooms)
  • 2 shallots
  • 1 tbsp butter
  • 100 ml vegetable stock
  • 100 ml cream
  • ½ tsp flour
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Dry clean the mushrooms (do not wash!) and remove the stem ends if necessary (remove the stems completely from shiitake mushrooms). Slice or quarter them, depending on their size. Peel the shallots, halve them, and cut them into fine strips. Melt the butter in a large pan and fry the shallots for about 2 minutes. Add the mushrooms and fry over high heat for about 5 minutes, stirring. Dust with flour and deglaze with vegetable stock and cream. Simmer uncovered over medium heat for about 5 minutes. Season with salt and pepper. Serve with bread or pretzel dumplings and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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