Mushroom stew with cheese

4 servings

25 minutes

Mushroom ragout with cheese is an exquisite dish of French cuisine that combines the tenderness of mushrooms with a rich creamy-cheesy flavor. The recipe's origins trace back to the traditions of rural France, where fresh mushrooms and butter are key culinary ingredients. During preparation, mushrooms are first sautéed with onions and garlic to release their aroma and then combined with a velvety sauce made from milk, flour, and butter. Lemon juice adds a light tanginess while parmesan imparts a delicate saltiness. The final dish is rich, warming, and pairs perfectly with fresh bread or a glass of white wine. Garnishing with parsley adds freshness while the texture of the ragout is tender yet slightly firm from the mushrooms, creating an ideal balance of flavor and consistency.

Energy value per serving

• Calories: 329.4
• Proteins: 9.9g
• Fats: 23g
• Carbohydrates: 28.5g

Ingredients

• Mushrooms: 250 g
• Onion: 0.5 head
• White part of leek: 1 pc
• Garlic: 1 clove
• Wheat flour: 56 g
• Butter: 56 g
• Milk: 2 glass
• Salt: 0.5 tsp
• Ground black pepper: 0.3 tsp
• Chopped parsley: 2 tbsp
• Lemon juice: to taste
• Olive oil: 1 tbsp
• Grated Parmesan cheese: 30 g

Cooking steps

1. Wash and pass the white part of the leek and onion through a meat grinder, grate the garlic. Wash and clean the mushrooms, then chop them.

   Required ingredients:

   • Mushrooms: 250 g
   • Onion: 0.5 head
   • White part of leek: 1 piece
   • Garlic: 1 clove

2. Heat oil in a pan and sauté the onion for about a minute. Add leeks and garlic to the pan and continue cooking over medium heat. Add the mushrooms and give them time to cook through. Transfer the cooked mushrooms to a plate and cover with foil.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Onion: 0.5 head
   • White part of leek: 1 piece
   • Garlic: 1 clove
   • Mushrooms: 250 g

3. Melt the butter, add flour, and cook the stew for about 2 minutes, stirring. Pour in the milk, bring to a boil, and let it thicken. If necessary, add more milk, but don't overdo it as lemon juice will be added later. Season the sauce with salt and pepper, return the mushrooms to the pan. Add 2-3 tablespoons of juice. Let the sauce simmer for about 5 minutes.

   Required ingredients:

   • Butter: 56 g
   • Wheat flour: 56 g
   • Milk: 2 glasss
   • Lemon juice:  to taste
   • Salt: 0.5 teaspoon
   • Ground black pepper: 0.3 teaspoon
   • Mushrooms: 250 g

4. Grate the parmesan and add it to the mushrooms. Finish with parsley.

   Required ingredients:

   • Grated Parmesan cheese: 30 g
   • Chopped parsley: 2 tablespoons