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Wild Mushroom Ragout Recipe
Wild mushroom ragout is delicate, refined and silky. All it takes is a splash of white wine, some thyme, porcini mushrooms, onion, butter, stock and a little patience to let everything simmer gently. How to make it?
Cut the porcini into pieces and sauté them over high heat in butter with a little oil until all the moisture has evaporated and the mushrooms start to brown and caramelise.
Add the finely chopped onion and cook until translucent. Pour in about 100 ml of white wine and let it gradually evaporate.
Add the thyme, stir well and pour in a little stock. Leave to simmer gently, keeping an eye on the mushrooms to make sure they don’t stick or burn.
Finally, stir in a knob of butter to give the ragout a lovely silky finish.
Enjoy!