Ingredients with Measurements:
- 1 pound mixed mushrooms (such as shiitake, cremini, and oyster), sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 10 minutes.
3. Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Add the fresh thyme leaves and season with salt and pepper to taste.
5. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.
6. Stir in the heavy cream and cook for an additional 5-7 minutes, or until the sauce is thick and creamy.
7. Serve the Alpine Mushroom Ragout hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 24g
Carbohydrates: 12g
Protein: 7g
Sodium: 300mg
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Any type of mushrooms can be used in this recipe, depending on availability and preference.
- Cornstarch can be used instead of flour to make the sauce gluten-free.
- Half-and-half or milk can be used instead of heavy cream to reduce the fat content.
Variations:
- Add cooked chicken or beef to the ragout for a heartier meal.
- Serve the ragout over pasta or rice for a complete meal.
- Add chopped bacon or pancetta for extra flavor.
- Use different herbs such as rosemary or sage for a different flavor profile.
Tips and tricks:
- Make sure to slice the mushrooms evenly for even cooking.
- Use a wooden spoon or spatula to stir the ragout to prevent the mushrooms from breaking apart.
- If the sauce is too thick, add more broth or cream to thin it out.
- Leftover ragout can be used as a filling for omelets or crepes.
Storage instructions:
Leftover ragout can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ragout in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Alpine Mushroom Ragout in individual bowls or on a large platter for family-style dining.
Garnishes:
Chopped fresh parsley or chives can be used as a garnish.
Pairings:
This ragout pairs well with crusty bread and a green salad.
Suggested side dishes:
Roasted vegetables or mashed potatoes would be a great side dish for this ragout.
Troubleshooting advice:
If the sauce is too thin, add more flour or cornstarch to thicken it. If the sauce is too thick, add more broth or cream to thin it out.
Food safety advice:
Make sure to cook the mushrooms thoroughly to prevent any foodborne illnesses.
Food history:
Ragout is a French stew that typically includes meat and vegetables in a rich sauce. This Alpine Mushroom Ragout is a vegetarian version of the classic dish.
Flavor profiles:
The Alpine Mushroom Ragout is rich and creamy with a savory umami flavor from the mushrooms.
Serving suggestions:
Serve the ragout as a main dish or as a side dish to a larger meal.
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