Creamy Wild Mushroom Ragout

Creamy Wild Mushroom Ragout

5
Chef John 21316

"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."

Ingredients

55 m {{adjustedServings}} servings 240 cals
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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

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Directions

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  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.

Footnotes

  • Editor's Note:
  • Chef John uses his homemade Creme Fraiche in this recipe.
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Reviews

5
  1. 10 Ratings

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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 ...

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 c...

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