“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.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 240 cal
- 12%
- Fat
- 19.5 g
- 30%
- Carbs
- 8 g
- 3%
Based on a 2,000 calorie diet
Share It
Reviews (4)
Rate This Recipe
"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 love..." See mored 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!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
