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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
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