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Mushroom and leek ragout

updated

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Ingredients for 4 servings:

  • 500 g mushrooms, brown, clean, quarter
  • 1 shallot(s), diced
  • 1 stalk(s) leek, cut into rings
  • 3 tsp clarified butter
  • 200 ml vegetable stock
  • 100 g crème fraîche
  • Salt
  • pepper
  • nutmeg
  • Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Melt half of the clarified butter in a large pan and fry the mushrooms vigorously, stirring constantly. Season with salt, pepper, and nutmeg and remove from the pan. In the same pan, melt the remaining clarified butter, briefly sauté the shallot and leek, season with salt and pepper, deglaze with vegetable stock, and reduce by 2/3. Add the mushrooms, stir in the crème fraîche, and heat gently over low heat. Add the chopped parsley and season again, if desired.

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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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Mushroom and leek ragout