Top A Steak Just Like Fancy Restaurants
This elegant mushroom ragout recipe features earthy cremini mushrooms cooked in a rich and savory sauce made with red wine, beef broth, and demi-glace. The addition of butter and a splash of cognac adds a depth of flavor that elevates this dish to a luxurious level. Serve this impressive dish over pasta or creamy mashed potatoes for a delightful dining experience.
— Constant Cookbook
Ingredients
- 1 pint of Cremini mushrooms (or white mushrooms or baby portabella or mixed gourmet mushroom blend), sliced
- 2 tablespoons canola oil
- 2 teaspoons minced garlic
- 1/2 cup organic beef broth
- 1/2 cup red wine
- 1/4 cup prepared demi-glace
- 2 tablespoon butter
- splash o' Cognac
- freshly ground pepper
Instructions
- Heat the butter in a frying pan over medium heat. Add the shallots and saute for 30 seconds. Add in the mushrooms, and saute for 2 minutes. Add in the broth, wine, cognac and demi-glace. Simmer until sauce is reduced in half and thickened, about 2 minutes. Season with salt and pepper (if using demi-glace, just season with pepper). Sprinkle with chives and pepper just before serving.
Cook Time
0M
Prep Time
PT0M
Yield
4
Comments
No comments found.