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Creamy Wild Mushroom Ragout

Creamy Wild Mushroom Ragout

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Chef John

Chef John

This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.

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Nutrition

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  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
  2. Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
  3. Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
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Reviews

Marianne
2

Marianne

7/2/2012

This was the first time that I can recall having used fresh marjoram, and we loved the flavor--though I went a little short on it because I wasn't sure about it. I watched the video first, and I loved the idea of the little well in the center of the mushrooms to saute the shallots and to add the creme fraiche. I'm certain that using Chef John's Creme Fraiche added to the wonderfulness of this recipe. I wasn't able to find the variety of mushrooms he recommended, so I had to rely on criminis and whites, but they were really good. I'll look for them next time! I used brandy and Champagne vinegar. Thanks for yet again another great recipe!

SAM
1

SAM

8/24/2013

delicious! I didn't have the creme fraiche, so (based on another recipe) I used ~1 cup sour cream, one clove of garlic, one onion and one shallot with 40 oz of mushrooms (white and shitake). i cut the cognac down in half. the idea was to have hints of flavor - alcohol, garlic - without any one flavor dominating I also cut the soup because my mushrooms were pretty liquid.

Maribel R
1

Maribel R

4/9/2013

Lack of ingredients!! Used rum and tarragon....was sitill great

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