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Wild Mushroom Ragout

An easy to make mushroom ragout with some cream, mustard and onions.

Wild Mushroom Ragout Wild Mushroom Ragout

Chef's Name

: Vicky Ratnani

Recipe Servings

: 3

Recipe Cook Time

: 20 Minutes

Recipe Rating

:
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Ingredients

  • 3-4 wild mushrooms, hydrated and chopped (See note)

    1 onion, chopped

    1 Tbsp olive oil

    1 Tbsp butter + 1/2 Tbsp butter

    2 cloves garlic, minced

    9-10 button mushrooms, sliced

    1 Tbsp white wine

    1 Tbsp cream

    1/4 tsp mustard

    Salt and pepper, to taste

    1 basil leaf, to garnish

Method

In a pan add olive oil and 1 tbsp butter.

Add the onion, garlic and saute till onions turn pink.

Add the button mushrooms, cook for 3-4 minutes.

Add the hydrated wild mushrooms, white wine and the mushroom stock. Saute.

Add the cream, mustard, salt, pepper. Mix.

Garnish with basil.

Serve with tomato pilaf.

Note: De hydrated mushrooms should be soaked and simmered in hot water for 5 minutes. The water used to hydrate these mushrooms to be used as the stock; do not throw away.

Key Ingredients: Mushroom, Onion, Olive Oil, Butter, Garlic, White Wine, Cream, Mustard Powder, Salt, Black Pepper, Basil

How to make : Wild Mushroom Ragout

An easy to make mushroom ragout with some cream, mustard and onions.



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