This mushroom ragoût (sometimes confused with ragù) not only looks and tastes great, but it’s one of those magical side dishes that shines equally as bright whether you serve it for breakfast, lunch, or dinner.
Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::4
Ingredients
1 tablespoon olive oil
1 ½ tablespoons butter, divided
1 ¼ pounds assorted wild mushrooms, sliced
1 pinch salt
¼ cup minced shallots
2 tablespoons cognac or brandy
1 tablespoon Champagne vinegar or white wine vinegar
½ cup crème fraîche
½ cup chicken broth
1 tablespoon chopped fresh marjoram
salt and pepper to taste
Directions
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.
Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.
Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.
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.
Allrecipes Magazine Editor's Note:
Chef John uses his homemade crème fraîche in this recipe.