Champignon Ragout
by Editorial Staff
Champignon ragout will perfectly complement a meat dish or can be served as a separate vegetarian.
Ingredients
- Champignon mushrooms (sliced) – 6.5 cups
- Tomato paste – 1 teaspoon
- Coarse mustard – 1 teaspoon
- Sour cream – 2/3 cup
- Butter – 2 tbsp
- Onions (finely chopped) – 1 pc.
- Paprika – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Fresh parsley for garnish
Directions
- Heat butter in a large skillet over medium-high heat. Pour the onion into the pan and fry, stirring occasionally, until soft, 5-10 minutes.
- Put the mushrooms in a frying pan with onions, fry over high heat, stirring occasionally, for about 3-4 minutes.
- Add tomato paste and mustard into a pan with mushrooms, then add sour cream, cook, stirring occasionally, for about 5 minutes.
- Sprinkle the mushrooms with paprika, salt and pepper.
- Serve the mushroom stew on a serving plate, garnish with parsley and a little more paprika.
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