Mushroom Ragout Made from Various Mushrooms
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g mushrooms (oyster mushrooms)
- 300 g mushrooms (lemon oyster mushrooms)
- 300 g mushrooms (kin oyster mushrooms)
- 150 ml vegetable broth, strong
- 4 tablespoon sour cream or sour cream
- Lemon thyme
- salt
- pepper
- chili
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut them into pieces. Wash the lemon thyme, shake it dry, pluck the leaves off and chop them finely.
- Heat the clarified butter in a large pan, switch the oven to medium heat and add the mushrooms to the pan and fry for a few minutes, stirring constantly.
- Mix the vegetable stock and the cream well. Pour into the pan with the mushrooms and season with the lemon thyme, salt and pepper. (If you like, you can carefully add a little chilli, but really only a little, so that the delicate taste of the mushrooms is only supported but not masked.)
- Carefully continue to boil down until the sauce thickens a little.
- Fresh spaetzle or a fresh farmer`s bread go well with it.
- Tip:
- The ragout is also a wonderful starter, for example with game dishes. Then the amount in this recipe is enough for 8-10 servings if you serve some bread with it.
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