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.

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