Baked Mushroom Ragout

5 from 3 votes
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 331 kcal


  • 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
  • Chive 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.


Serving: 100gCalories: 331kcalCarbohydrates: 9.9gProtein: 10gFat: 28.2g
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Written by John Myers

Professional Chef with 25 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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