Mushroom Ragout with Paprika Recipe

Name: Mushroom Ragout with Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh white mushrooms; 1 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobellos; 1/2 pound shallots; 3/4 stick (6 tablespoons) unsalted butter; 2 tablespoons Cognac; 2/3 cup chicken broth; 2/3 cup heavy cream; 1 tablespoon paprika (preferably mild Hungarian); 1/2 cup packed fresh flat-leafed parsley leaves; 2/3 cup sour cream

Servings: persons

1 1/2 pounds fresh white mushrooms
1 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobellos
1/2 pound shallots
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons Cognac
2/3 cup chicken broth
2/3 cup heavy cream
1 tablespoon paprika (preferably mild Hungarian)
1/2 cup packed fresh flat-leafed parsley leaves
2/3 cup sour cream

1
Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms.
2
Finely chop shallots.
3
In a deep 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened.
4
Add Cognac and cook over moderate heat, stirring, 1 minute.
5
Stir in mushrooms and cook, stirring occasionally, 2 minutes.
6
Add broth, heavy cream, paprika, and salt and pepper to taste and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes.
7
(Ragout may be made up to this point 1 day ahead and cooled completely before being chilled, covered.
8
Reheat ragout before proceeding.)
9
Mince parsley.
10
Remove skillet from heat and stir in parsley and sour cream.
11
Heat ragout over moderate heat, stirring, until hot (do not let boil).

516

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 10 ingredients. The key ingredients include: 1 1/2 pounds fresh white mushrooms, 1 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobellos, 1/2 pound shallots, 3/4 stick (6 tablespoons) unsalted butter, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Ragout with Paprika

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