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    You are in: Home / Recipes / Wild Mushroom Ragout Recipe
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    Wild Mushroom Ragout

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    PianoCook's Note:

    I got this recipe from my dad. It is great served with wild rice or in a big cast-iron skillet with toasted country bread. When looking for mushrooms, local wild mushrooms are best. For a richer flavor, soak a few dried wild mushrooms such as morels or porcini in brandy or sherry for 30 minutes, then add to the simmering ragout. You can also use mushroom or vegetable stock instead of the chicken stock.

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    Units: US | Metric


    1. 1
      In a large, heavy skillet, melt the butter over medium-high heat and saute the onions, mushrooms and garlic until the mushrooms and onions are tender, about 3-4 minutes. Add the herbs, stock and sherry. Cook to reduce until only a little liquid remains, about five minutes.
    2. 2
      Add the cream and cook until the mixture is lightly thickened, about 3 minutes. Add the brandy and lemon juice and cook 2 more minutes. Add the salt, pepper and parsley.

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    Nutritional Facts for Wild Mushroom Ragout

    Serving Size: 1 (258 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 288.2
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 14.1 g
    Cholesterol 74.9 mg
    Sodium 288.9 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 2.0 g
    Sugars 4.2 g
    Protein 6.2 g

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