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Wild Mushroom Ragout

posted in: Dinner, Mushroom, Ragout 0

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  • 1 lb. mixed fresh wild mushrooms, such as black trumpets, fairy rings, and ceps
  • 1 tbsp. unsalted butter or olive oil
  • 2 shallots, peeled and finely chopped
  • 1 clove garlic, peeled and minced
  • ¾ cup Brown Chicken Stock
  • 3 tbsp. Demi-Glace (reduced veal stock), optional
  • ¼ cup cream
  • 2 sprigs fresh thyme
  • 1 tbsp. chopped chives
  • Salt and freshly ground black pepper
Servings: 4

  1. Trim mushrooms, reserving stems for another use. Slice large caps into fairly even pieces; leave smaller caps intact.
  2. Melt butter (or heat oil) in a large skillet over medium heat. Add shallots and garlic, and cook until tender, stirring occasionally, about 15 minutes. Add mushroom caps and cook until they release their liquid. Add chicken stock and cook for about 5 more minutes. Stir in demi-glace, if using, and cream, and cook for another 5 minutes. Add thyme and chives, then season to taste with salt and pepper. Serve with toasted country bread, over pasta or polenta, or as an accompaniment to roast meat.

Estimated Nutrient Breakdown:

Calories: 647.11
Weight: 844.19g
Total Fat: 38.43g
Saturated Fat: 21.67g
Trans-Fat: 0.47g
Monounsaturated Fat: 10.43g
Polyunsaturated Fat: 1.75g
Protein: 16.47g

Cholesterol: 117.45g
Sodium: 1,953.47g
Calcium: 203.88g
Magnesium: 111.39g
Potassium: 3,018.25g
Iron: 18.96g
Zink: 4.29g
Phosphorus: 435.04

Vit A: 364.97
Vit B1: 0.23
Vit B2: 1.26
Vit B3: 21.82
Vit B6: 0.80
Vit B12: 0.13
Vit D: 986.20
Vit E: 986.20
Vit K1: 14.75


Caution: Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: Wild Food Box magnificent constituent!

Author: Saveur
Tags: Wild Food Box,Mushroom,Ragout

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