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Mushroom and potato ragout

  • 2servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, H, D
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tbs olive oil

  2. 20g butter

  3. 200g waxy potatoes, peeled and chopped into small (1 1/2cm) cubes

  4. 400g mushrooms (field, oyster, Enoki, chestnut, Swiss-brown), sliced thickly or torn

  5. 2 eschalots, finely chopped

  6. 1 tbs thyme leaves, chopped

  7. Freshly cracked black pepper

  8. 2 tbs hot water at least

  9. 2 hours

  10. 2 tbs Malmsey (sweet Madeira wine)

  11. cup veal stock

  12. 1 tbs grainy mustard

  13. 2 tbs cream

  14. Serve with your choice of grilled fish, chicken, or steak.

Instructions Jump to Ingredients ↑

  1. In a large non-stick frying pan, heat half the oil and butter over a medium high heat. Add potatoes and cook (8-10 minutes), stirring occasionally until golden brown, then set aside.

  2. Heat remaining oil and butter. Cook mushrooms and eschalots (5-6 minutes) until soft and golden. Add thyme, pepper, saffron, veal stock, Madeira, mustard and cream. Cook (2-3 minutes) until sauce thickens slightly.

  3. Return potatoes to the sauce. Warm through and serve with your choice of grilled fish, chicken or red meat.

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