Wild mushroom stew
4 servings
30 minutes
Forest mushroom ragout is a dish that harmoniously combines the aromas and textures of forest gifts. The recipe's origins delve deep into European gastronomy, where hunters and gatherers valued its rich flavor and simplicity of preparation. Tender mushrooms sautéed in butter with shallots and garlic reveal their rich aroma, enhanced by the addition of thyme. Cream gives the ragout a velvety texture, while chicken broth adds depth of flavor. This dish is perfect for a cozy dinner on a cool evening, especially when paired with crusty bread or mashed potatoes. The ragout highlights the beauty of forest mushrooms, creating a warm and rich culinary experience passed down through generations.
1
Cut off the stems of the mushrooms. Chop the caps into small pieces.
- Fresh mushrooms: 500 g
2
In a skillet over medium heat, melt the butter and add finely chopped shallots and minced garlic. Sauté, stirring, until soft, about 15 minutes.
- Butter: 1 tablespoon
- Shallot: 2 pieces
- Garlic: 1 clove
3
Add chopped mushroom caps and cook until all the liquid evaporates.
- Fresh mushrooms: 500 g
4
Pour in the broth and cook for another 5 minutes.
- Chicken broth: 0.8 glass
5
Add cream, cook for another 5 minutes.
- Double cream 40% fat: 0.3 glass
6
Add thyme sprigs and chopped chives. Season with salt and pepper.
- Fresh thyme: 2 stems
- Chives: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
