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

  1. 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.
  2. Put the mushrooms in a frying pan with onions, fry over high heat, stirring occasionally, for about 3-4 minutes.
  3. Add tomato paste and mustard into a pan with mushrooms, then add sour cream, cook, stirring occasionally, for about 5 minutes.
  4. Sprinkle the mushrooms with paprika, salt and pepper.
  5. Serve the mushroom stew on a serving plate, garnish with parsley and a little more paprika.

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