in Recipes

Mushroom ragout with eggs

updated

Spread the love

Ingredients for 4 servings:

  • 1 small can of mushrooms
  • 1 small can of peas, fine
  • 1 tbsp butter
  • ½ liter of milk
  • 50 g fat
  • 60 g flour
  • salt and pepper
  • 8 eggs, boiled
  • Parsley

Instructions

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

Drain the mushrooms and peas in a sieve, reserving any liquid. Briefly sauté both in the butter. Make a roux from the fat, flour, vegetable water, and milk and season with salt and pepper. Then add the peas and mushrooms. Boil the eggs for 6 minutes, peel them, and add them to the ragout, garnishing with parsley. Boiled potatoes are best served with this dish.

Facebook Comments

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.

Sivi's pickled trout

semolina dumpling soup