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