Irresistible Mushroom Delight: Creamy Ragoût Recipe!

1. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes.

2. Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.

3. Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.

4. Stir in chicken broth and marjoram; season with salt and black pepper. Reduce the heat to medium-low and cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

   

Editor’s Note:

Chef John uses his homemade crème fraîche in this recipe.