Creamy Wild Mushroom Ragout Recipe -
Creamy Wild Mushroom Ragout Recipe
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Creamy Wild Mushroom Ragout
See how to make a creamy mushroom stew with wild mushrooms. See more
  • READY IN 55 mins

Creamy Wild Mushroom Ragout

Recipe by  

"This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
  2. Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
  3. Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
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  • Editor's Note:
  • Chef John uses his homemade Creme Fraiche in this recipe.

Reviews More Reviews

Jul 02, 2012

This was the first time that I can recall having used fresh marjoram, and we loved the flavor--though I went a little short on it because I wasn't sure about it. I watched the video first, and I loved the idea of the little well in the center of the mushrooms to saute the shallots and to add the creme fraiche. I'm certain that using Chef John's Creme Fraiche added to the wonderfulness of this recipe. I wasn't able to find the variety of mushrooms he recommended, so I had to rely on criminis and whites, but they were really good. I'll look for them next time! I used brandy and Champagne vinegar. Thanks for yet again another great recipe!

Aug 24, 2013

delicious! I didn't have the creme fraiche, so (based on another recipe) I used ~1 cup sour cream, one clove of garlic, one onion and one shallot with 40 oz of mushrooms (white and shitake). i cut the cognac down in half. the idea was to have hints of flavor - alcohol, garlic - without any one flavor dominating I also cut the soup because my mushrooms were pretty liquid.


10 Ratings

Apr 09, 2013

Lack of ingredients!! Used rum and tarragon....was sitill great

Oct 04, 2012

This recipe was very good. I did wind up making the creme fraiche- which was really good but you could easily substitute sour cream and come up with very similar results. I added the leftovers to a roast pork that I made a day earlier and it was a HUGE hit.

Sep 11, 2012

Fabulous recipe! My husband picked some gorgeous Chicken Mushrooms this past weekend and I had no idea how to cook them (besides the boringly obvious butter saute of course) and once again, Chef John has come to my rescue! We wanted to use what we had, so we substituted leeks for the shallots, brandy for the Cognac and vinegar, heavy cream with a little sour cream for the creme fraiche. The creme fraiche sounds Awesome but since I wanted to make this dish tonight, I wasn't going to be able to make the creme fraiche in time, but next time I am definitely going to make it in advance. We used about 8 oz of chicken mushrooms (which looked identical to the lobster mushrooms used in the video for this recipe, btw), 4 oz of shittaki, and 6 oz of portobellos.


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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