Mushroom ragout recipe
Delicious for autumn: warm ragout bowls with mushroom ragout.
Fill the warm ragout cups with mushroom ragout. Serving tip: try serving the mushroom ragout with rice.
Preparation
Clean the mushrooms and chop/tear them into small pieces. Finely chop the shallot and mince the garlic.
Heat a little olive oil in a frying pan and sauté the shallot for 2 minutes. Add the garlic and mushrooms and cook for a few minutes, until the mushrooms are browned and tender.
Place on a plate and let cool.
Melt the butter in a saucepan. When the butter stops bubbling, add the flour and mix well. Let this simmer for a few minutes over low heat.
Gradually add the (plant-based) milk, stirring until well absorbed before adding the next portion. Mix in the mushrooms and season with tarragon, black pepper, and sea salt.
Bake the ragout cups according to the instructions on the packaging.
Fill the warm ragout containers with mushroom ragout.
Ingredients
- 350 g gemengde paddenstoelen
- 1 sjalotje
- 2 teentjes knoflook
- 20 g boter
- 25 g bloem
- 250 ml (plantaardige) melk
- 1 tl Dragon
- 4 ragoutbakjes
- Olijfolie
- Zwarte peper
- Zeezout
Products used in this recipe
€2,99
€3,39
€2,79