in Recipes

Mushroom ragout with bread dumplings

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Ingredients for 4 servings:

  • 300 g mushrooms
  • 300 g oyster mushrooms
  • 150 g chanterelles
  • 75g bacon
  • 2 tbsp flour (wholemeal flour)
  • 300 ml vegetable stock
  • 150 g crème fraîche
  • 1 bunch of parsley
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the bacon into small cubes and fry over medium heat. Wash and quarter the mushrooms. Clean and moisten the chanterelles, then coat them in flour with the mushrooms. Add the mushrooms to the bacon, quickly bind any excess fat with flour, and deglaze with the stock. Cook in a covered pan for about 5 minutes. Meanwhile, wash the oyster mushrooms, cut them into strips, and add them to the ragout. Cook for about 3 more minutes. Thicken with a little more flour, if desired. Stir in the crème fraîche, chop the parsley, and add it. Season with salt and pepper. Serve with bread dumplings.

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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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