John Myers
Baked Mushroom Ragout
The perfect baked mushroom ragout recipe with a picture and simple step-by-step instructions.
- 2 Mushrooms Big mushrooms
- 25 g Butter
- 1 Onion small
- Salt pepper
- 1 teaspoon Food starch
- 2 tablespoon Cream
- Lemon juice
- 2 tablespoon Broth or water
- 2 Eggs
- 4 teaspoon Grated cheese
- Chives rolls
- Clean the mushrooms and cut into small pieces. Peel the onion and cut into small cubes.
- Put the butter in a pan and melt it. Steam the onion cubes until translucent. Add the mushrooms and season with salt and pepper. Stew on low heat for about 15 minutes.
- Mix the cornstarch with the cream. Tie the mushrooms with it. Season savory with a little lemon juice, broth, salt and pepper.
- Preheat the oven to 220 ° C O / U heat.
- Grease one or 2 small baking dishes with a little butter and fill with the mushrooms. Slide a beaten egg onto each portion and spread the cheese evenly over it.
- Bake the molds in the hot oven for about 10 minutes. Serve sprinkled with chives. Serve with mashed potatoes or bread.
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