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Mushroom ragout

updated

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Ingredients for 3 servings:

  • 1 tbsp oil
  • ½ onion(s)
  • 1 red bell pepper(s)
  • 250 g mushrooms
  • 200 g chanterelles
  • 30 g porcini mushrooms, dried
  • 1 tsp curry
  • 1 tsp bouillon, granulated
  • Lemon pepper, to taste
  • 170 ml cream (half cream)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the onions and slice the bell peppers. Halve or quarter the mushrooms depending on their size, and chop the chanterelles and porcini mushrooms according to their size. Heat the oil in a wok, add the onions, and sauté. Add the bell peppers and cook until al dente. Add the mushrooms and season with curry, stock, and lemon pepper. Sauté briefly. Pour in the single cream and simmer for about 10 minutes. Season to taste, 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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