Get ready to tantalize your taste buds with this delightful mushroom ragout recipe. Made with a medley of wild mushrooms cooked in a creamy sauce, this dish is perfect for those looking for a rich and savory indulgence. With its earthy flavors and comforting texture, this creamy wild mushroom ragout is sure to be a hit at your next gathering.
Ingredients
- 1 pound mixed wild mushrooms (such as shiitake, oyster, and cremini)
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Directions
- Clean the wild mushrooms and slice them into bite-sized pieces.
- In a large skillet, melt the butter over medium heat.
- Add the chopped shallot and minced garlic to the skillet. Saute until softened and fragrant, about 2-3 minutes.
- Increase the heat to medium-high and add the wild mushrooms. Cook until the mushrooms release their moisture and start to brown, about 5-7 minutes.
- Add the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook for another 2 minutes to allow the alcohol to evaporate.
- Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld together.
- Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Remove from heat and garnish with chopped fresh parsley.
- Serve the creamy wild mushroom ragout over pasta, rice, or with crusty bread.
