Side Dishes

Mushroom and Leek Ragout

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g mushrooms, brown, clean, quarter
  • 1 shallot (s), diced
  • 1 leek, cut into rings
  • 3 teaspoons clarified butter
  • 200 ml vegetable stock
  • 100 g crème fraîche
  • salt
  • pepper
  • nutmeg
  • parsley
Mushroom and Leek Ragout
Mushroom and Leek Ragout

Instructions

  1. Melt half of the clarified butter in a large pan, fry the mushrooms vigorously while stirring constantly. Season with salt, pepper and nutmeg and remove from the pan.
  2. Melt the remaining clarified butter in the same pan, sauté the shallot and leek briefly, season with salt and pepper, deglaze with vegetable stock and reduce by 2/3. Add the mushrooms, stir in the crème fraîche and heat over a low heat. Add chopped parsley and season again if necessary.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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