Autumn Mushroom Ragout

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READY IN: 51mins
Recipe by ratherbeswimmin

In 'Williams-Sonoma Vegetable'

Ingredients Nutrition


  1. Brush the mushrooms clean and cut them as needed so that they are roughly equal in size.
  2. In a large frying pan over medium heat, melt the butter.
  3. Add the onion and saute until softened, about 3 minutes.
  4. Add the mushrooms, increase heat to med-high and saute until lightly browned in places, 3-5 minutes.
  5. Season to taste with salt and pepper and add the wine.
  6. Increase heat to high and cook until the wine is nearly evaporated, about 3 minutes.
  7. Add the stock and dried mushrooms, decrease heat to medium, and cook until the fresh mushrooms are tender and the dried mushrooms are rehydrated, about 10 minutes.
  8. Stir in 1/2 cup cream and nutmeg, then taste and adjust the seasoning.
  9. Add more cream as desired to create a creamy but light sauce.
  10. Transfer to a warmed serving dish, sprinkle with the chives and serve at once.

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