- 1 tablespoon olive oil
- 1 1/2 tablespoons butter
- 1 1/4 pounds assorted wild mushrooms, sliced
- 1 pinch salt
- 1/4 cup minced shallots
- 2 tablespoons Cognac or brandy
- 1 tablespoon Champagne vinegar or white wine vinegar
- 1/2 cup creme fraiche
- 1/2 cup chicken broth
- 1 tablespoon chopped fresh marjoram
- salt and pepper to taste
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
05/16/2018
recipepes.com
Creamy Wild Mushroom Ragout, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
