Mushroom Ragout in a Bread Bowl Recipe

Name: Mushroom Ragout in a Bread Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Butter; 1/4 cups All-purpose Flour (1/4 Heaping Cup); 1- 3/4 cup Vegetable Broth, At Room Temperature; 1 sprig Or 2 Of Fresh Thyme, Or A Pinch Of Dried Thyme; 2 Tablespoons Olive Oil; 1 pound Mushrooms, Cleaned And Sliced (Can Use A Combo Of Different Types - I Used Shiitake And Oyster); 2 whole Shallots, Diced; 2 cloves Or 3 Of Garlic, Minced; 1 pinch Salt And Pepper, to taste; 2- 1/2 ounces, weight Pancetta, Cubed And Cooked In A Dry Skillet (omit If Making Vegetarian); 1 bunch Fresh Chervil Or Parsley, Minced; 6 whole Medium Sized Hard Rolls (I Use A Type With Seeds, Like Pumpkin And Sunflower)

Servings: persons

3 Tablespoons Butter
1/4 cups All-purpose Flour (1/4 Heaping Cup)
1- 3/4 cup Vegetable Broth, At Room Temperature
1 sprig Or 2 Of Fresh Thyme, Or A Pinch Of Dried Thyme
2 Tablespoons Olive Oil
1 pound Mushrooms, Cleaned And Sliced (Can Use A Combo Of Different Types - I Used Shiitake And Oyster)
2 whole Shallots, Diced
2 cloves Or 3 Of Garlic, Minced
1 pinch Salt And Pepper, to taste
2- 1/2 ounces, weight Pancetta, Cubed And Cooked In A Dry Skillet (omit If Making Vegetarian)
1 bunch Fresh Chervil Or Parsley, Minced
6 whole Medium Sized Hard Rolls (I Use A Type With Seeds, Like Pumpkin And Sunflower)

1
Cut a circle out of the top of each roll, hollow out the inside or just press the insides to the edges to make room for the ragout.
2
Place tops back on and set on a cookie sheet.
3
Put them in a very low oven to warm until the ragout is ready.
4
In a small saucepan, melt the butter over low heat.
5
Whisk in the flour and cook about 2 minutes, being sure not to let it burn.
6
Slowly whisk in the broth and turn the heat up to medium-low.
7
Throw in the thyme (if using fresh, remove the stem) and cook until its thick and creamy.
8
Set aside.
9
In a skillet, warm some olive oil over medium heat.
10
Cook the mushrooms for about 3 minutes until they are soft and beginning to brown.
11
Add the minced shallots and garlic and cook another minute or two until aromatic and the mushrooms are done.
12
Season with salt and pepper.
13
Put the sauce back over a low flame.
14
Throw in the cooked pancetta (if using), the mushroom mixture and the minced chervil or parsley.
15
Stir together and heat until warmed through.
16
Spoon into bread bowls and place the tops on.
17
Serve with a delicious fresh salad or soup.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Butter, 1/4 cups All-purpose Flour (1/4 Heaping Cup), 1- 3/4 cup Vegetable Broth, At Room Temperature, 1 sprig Or 2 Of Fresh Thyme, Or A Pinch Of Dried Thyme, and more.

Yes, Mushroom Ragout in a Bread Bowl falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom Ragout in a Bread Bowl

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