Mushroom Ragout Recipe for Quick Cooking
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
My fine mushroom ragout recipe I serve you in this post. You can use any mushrooms such as mushrooms, chanterelles, porcini, morels and herb mushrooms for the preparation.
You can whip up this fine mushroom dish in 35 minutes and please your loved ones.
Wish you good luck and a successful time in the kitchen.
Table of Contents
1. Ingredients Tips for the Mushroom Ragout
The ragout which hardly differs from the mushroom goulash, you can prepare with the most different mushrooms.
2. Recipe Mushroom Ragout
Instructions cooked, photographed, written up and translated by Chef Thomas Sixt.
Simple and clear instructions for the preparation of mushroom stew. Learn all the tips for a classic mushroom dish.
|1||pc||onion (Or shallot)|
|80||ml||dry white wine|
|black pepper grounded|
|thyme (dryed or fresh)|
Prepare potatoes as a side dish.
Peel potatoes, cut into quarters and cook in salted water until al dente.
Fry the potatoes in a pan with butter.
Season with salt, pepper, nutmeg and finish with parsley.
Instructions can be found elsewhere:
Peel green asparagus on the underside, boil in salted water until al dente and prepare for serving.
I show you how to peel asparagus step by step in the cooking school.
Prepare the herb mushrooms in the kitchen.
Alternatively, you can use other mushrooms from the list above.
If your mushrooms are very dirty, the article “Washing mushrooms” will help you to get the mushrooms clean on your plate.
Cut mushrooms into small pieces and fry in a pan with oil.
Finely dice the shallot or onion.
Add the diced onion to the roasted mushrooms in the pan.
Continue frying the mushrooms and onions briefly, then add flour to the pan and sauté for 2 minutes until colorless.
Deglaze the mushroom pan with white wine and broth and bring to a boil.
Pour the cream into the boiling mushroom pan and bring to a boil.
Mushroom ragout ready
Season the mushroom ragout with salt, pepper, nutmeg and thyme and set aside for serving.
Arrange and serve
Prepare hot plates and arrange them:
–> Arrange the hot potatoes on the plates.
–> Add the asparagus.
–> Add the mushroom ragout and finish with chili flakes.
Serve quickly, I wish you a good appetite!