Creamy Wild Mushroom Ragoût

This French mushroom ragoût with wild mushrooms and crème fraîche is fantastic served on top of toast for breakfast and polenta or pasta for dinner!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 250 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon chopped fresh marjoram
• 2 tablespoons Cognac or brandy
• 1 tablespoon Champagne vinegar or white wine vinegar
• 0.5 cup chicken broth
• 1.5 tablespoons butter, divided
• 0.25 cup minced shallots
• 0.5 cup creme fraiche
• 1.25 pounds assorted wild mushrooms, sliced

Recipe Instructions

Step 1

Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes.

Step 2

Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.

Step 3

Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.

Step 4

Stir in chicken broth and marjoram; season with salt and black pepper. Reduce the heat to medium-low and cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.