Rating: 4.88 stars
16 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.

  • 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.

Nutrition Facts

240 calories; protein 5.9g; carbohydrates 8g; fat 19.5g; cholesterol 52.8mg; sodium 169.6mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
07/02/2012
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! Read More
(7)
16 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/02/2012
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! Read More
(7)
Rating: 5 stars
02/07/2017
I made this with the ingredients the recipe called for, but I wanted more sauce so I doubled the broth and creme fraiche. It didn't thicken as I had hoped so next time I will use a little less broth. We ate it served over grilled chicken. This was a test run and next time I am going to serve this over pretzel dumplings. When I was in Germany I had them with a mushroom ragout and I've been anxiously awaiting recreating that dish. Read More
(4)
Rating: 5 stars
08/24/2013
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. Read More
(2)
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Rating: 5 stars
04/09/2013
Lack of ingredients!! Used rum and tarragon....was sitill great Read More
(1)
Rating: 5 stars
10/04/2012
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. Read More
(1)
Rating: 5 stars
09/11/2012
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. Read More
(1)
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Rating: 5 stars
01/21/2017
Made this twice. I made no changes to it. Compliments steak very well. Family loves it and ask that I make this regularly. Read More
Rating: 5 stars
12/21/2016
Served this over polenta(4cups/12cups fluid 9x13 pan) so I needed a mushroom ragout with a little more sauce. Added 2 cups of vegetable broth with 2 T. flour whisked in to thicken(would have doubled this to serve with remaing polenta). Increased the other sauce ingredients too. Also added garlic and used sour cream. Had to substitute dry marjoram as the grocer did not have any...next time. Great vegetarian main dish. High fives by everyone! Read More
Rating: 4 stars
02/21/2019
1st time had to improvise a little substituting sour cream for the creme fr.. and I used shitake and oyster mushrooms. Tasty along with osso buco and polenta. Read More