Creamy Wild Mushroom Ragoût
Description
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!
Ingredients
•
1 tablespoon olive oil
•
1 1/2 tablespoons butter, divided
•
1 1/4 pounds assorted wild mushrooms, sliced
•
1 pinch salt
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1/4 cup minced shallots
•
2 tablespoons cognac or brandy
•
1 tablespoon Champagne vinegar or white wine vinegar
•
1/2 cup crème fraîche
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1/2 cup chicken broth
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1 tablespoon chopped fresh marjoram
•
salt and pepper to taste
Directions
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.
2
Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.
3
Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.
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.