Mushroom Ragout in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g mushrooms (fresh, otherwise frozen)
- 125 g ham, diced
- 2 tablespoon oil, (safflower oil)
- 1 small onion (s)
- 1 teaspoon chilli, crushed to taste
- 3 clove (s) garlic
- 1 tablespoon tomato paste
- 1 bunch spring onion (s)
- 1 bottle cream (250 ml, cooking cream)
- salt and pepper
- a few stalks parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic cloves and chop them into small cubes. Wash and slice the mushrooms. Fry the chilli, onions and garlic cloves in a stainless steel pan until translucent and then add the mushroom slices and the ham cubes.
- Now cut the spring onions into pieces approx. 1 cm long and add them as well. Briefly sauté the tomato paste. Then pour in the cooking cream and simmer gently. Season with a little salt and pepper and garnish with parsley before serving.
- We serve basmati rice with it.
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