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Chanterelle Ragout

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Chanterelle Ragout

The perfect chanterelle ragout recipe with a picture and simple step-by-step instructions.

  • 1 kg Fresh chanterelles
  • 1 Pc. Fresh shallot
  • 2 teaspoon Vegetable broth powder
  • 2 Pc. Tarragon branch
  • 2 Pc. Majorance branch
  • 200 g Cream 30% fat
  • 2 tablespoon Extra virgin olive oil
  • 2 tablespoon Sauce binder light
  1. Clean the chanterelles well and wash them carefully
  1. Peel and chop the cabbage. Heat the oil, fry the chalotts until translucent, add the chanterelles, sprinkle with the vegetable stock powder, let simmer for 25 minutes
  1. Chop the herbs 10 minutes before the end of the cooking time and add the cream. Thicken with the sauce thickener
Dinner
European
chanterelle ragout

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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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