Mushroom Ragout

5 from 6 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 293 kcal


  • 300 g Mushrooms
  • 50 g Shallots
  • Parsley
  • 0,5 Organic lemon
  • 1 tablespoon Oil
  • 200 ml Whipped cream
  • 100 ml Liquid / broth
  • 1 tablespoon Creme fraiche Cheese
  • Salt
  • Pepper from the grinder


  • Peel the shallots and cut into fine cubes. Clean the mushrooms and cut into slices. Finely chop the parsley. Rinse the lemon with hot water and finely grate 1 teaspoon of the zest and squeeze out about 2 tablespoons of juice.
  • Heat some oil in the pan. Fry the shallots and mushrooms in it. Top up with the cream and about 100 ml of liquid (broth). Simmer over medium heat for approx. 8 minutes until creamy and season well with salt, pepper and lemon juice, stir in crème fraîche.
  • Serve the ragout sprinkled with lemon zest, parsley and pepper. We had fried potatoes and sausage with it.


Serving: 100gCalories: 293kcalCarbohydrates: 0.6gProtein: 0.6gFat: 32.5g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Tarte Flambée with Leek and Salmon

Vegetable Lasagna