Mushroom ragoût

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

The flavour of this dish depends on the quality and variety of mushrooms and fungi used, so it is worth shopping to find four or five different ones. When I last made this, I had pieds de mouton, shiitake, oyster mushrooms, portobellos, crimini and some white button mushrooms.


  • 4 shallots, chopped
  • 4 tablespoons olive oil
  • 2 cloves


Sauté the shallots in the oil in a large pan for 1 minute. Stir in the garlic and thyme, and add the mushrooms. Increase the heat and stir the mushrooms frequently until they become soft. Season with salt and pepper. Stir in the crème fraîche and simmer, half covered, for 15–20 minutes until the juices thicken. Finish with some chopped parsley.

Serve as an accompaniment to veal o