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Creamy Wild Mushroom Ragoût
Creamy Wild Mushroom Ragoût
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delectable French mushroom ragoût with wild mushrooms and crème fraîche, perfect on toast for breakfast or paired with polenta or pasta for dinner!
Ingredients:
  • 1.5 tablespoons butter, divided
  • 1.25 pounds assorted wild mushrooms, sliced
  • 0.25 cup minced shallots
  • 2 tablespoons cognac or brandy
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 0.5 cup crème fraîche
  • 0.5 cup chicken broth
  • 1 tablespoon chopped fresh marjoram
Instructions:
  • In a skillet over medium-high heat, combine olive oil and 1 tablespoon of butter. Add mushrooms and a pinch of salt. Stir occasionally until mushrooms are light brown and any liquid has evaporated, about 8 to 10 minutes.
  • Enhance the flavors by incorporating shallots and the rest of the butter. Sauté until mushrooms are beautifully caramelized and just shy of tender, approximately 10 minutes.
  • Add a generous drizzle of cognac and vinegar to the dish and let it cook until the liquid has evaporated, usually about 1 minute. Gently stir in the crème fraîche until well combined.
  • Add in flavorful chicken broth and fragrant marjoram, then season generously with salt and black pepper. Lower the heat and simmer until the sauce slightly thickens and the mushrooms become tender, typically taking 10 to 15 minutes.

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