Mushroom Ragout

This slow-cooked French-style stew, named ragout, has more flexibility and can be made with meat or fish and vegetables or just vegetables.

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Prep Time 1

Cook Time 15

Course Meat & Poultry

Cuisine French

Servings people

Calories 343 kcal

EQUIPMENT (click pictures for details)

Wok pan

Pepper mill

Chopping board

Ingredients

1.2 kg mixed mushrooms
60 gr diced bacon
2 pcs sliced shallots
2-3 pcs sliced garlic cloves
60 ml dry white wine
60 ml port wine
100 ml demi-glace
1 tbsp chives

Instructions

Cut all mushrooms into large pieces.
Sweat the shallots, garlic and bacon together for 3-4 minutes until soft and tender and stir occasionally.
Add the mushrooms (except the chanterelles and crayon mushrooms) into the pan together with the white wine, and port wine.
Season with salt and pepper. Cover the pan and cook for 5 minutes.
Pour in the demi-glace and cook again without a lid for 5-6 minutes.
Add the chanterelles, crayon mushrooms, and the chives, and gently stir for another 2-3 minutes. Adjust the seasoning if necessary.
The sauce should have a rich flavour of the mushrooms and a touch of sweetness from the port wine.

Notes

Chive can be replaced with flat parsley, thyme or rosemary.

Nutrition for 1 portion

Calories: 343kcalCarbohydrates: 30gProtein: 14gFat: 18gCholesterol: 14mgSodium: 552mgFiber: 8gSugar: 11gVitamin A: 33IUVitamin C: 1mgCalcium: 10mgIron: 2mg

Keyword mushrooms, umami