I promised a few of my readers that I will post the mushroom ragout recipe very soon. The creamy texture and the robust mushroom-cilantro flavor took my breath away.
As I had said in the rosti post, I scooped up and ate several spoonfuls of it before we actually sat down to eat. It’s the next best thing to do with mushrooms after the stuffed ones.
All of us at home love mushrooms and have tried it with several seasonings. But I have come to a conclusion that the flavor comes out best when paired with milk products like cheese and fresh cream. Sautéd mushrooms with chillies, and pesto mushrooms etc are great, but don’t stand to win when in competition with fresh cream ragout.
Without much ado, let me get down to pinning the ingredients.
- 2 boxes i.e about 24-25 button sized mushrooms
- handful of baby onions
- 1 and 1/2 cup fresh cream
- 2 tbsp minced garlic
- 4 tbsp minced fresh cilantro
- 1 tbsp balsamic vinegar / lemon juice
- 1 tbsp sugar
- 2 tbsp butter
- 1 tbsp olive oil
- Drain and spread the washed, chopped mushrooms on kitchen towel and pat dry.
- In a skillet, melt butter and olive oil.
- Once heated, add the mushrooms and stir till the butter coats the mushrooms. (Butter might seem less in comparison to mushrooms, but don’t worry, they will shrink to less than half the size.). Add some salt and let it sauté on high heat for about 10 minutes, till all the water evaporates.
- Saute further for 2-3 minutes and then add minced garlic and cilantro and continue till garlic is cooked.
- Turn heat on low and add fresh cream to the mushrooms. Let it come to a boil and once you see bubbles, add the vinegar/ lemon juice and sugar.
- Mix well for 30 seconds and turn off the heat.
- Taste and adjust salt. Add half a cup of warm water, if you think the sauce is very thick.
Enjoy with rosti or any other mildly flavored rice or flat breads. Or use it as a dip for fresh soft bread.
Or like me, eat it directly off the skillet.
Next thing on my list : Mushrooms in feta cheese