Creamy Wild Mushroom Ragout
Featured in Allrecipes Magazine

Creamy Wild Mushroom Ragout

Made  times
Chef John 23772

"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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55 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Editor's Note:
  • Chef John uses his homemade Creme Fraiche in this recipe.


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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 ...

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 c...

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

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...

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...

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