Skip to main content New<> this month
Get the Allrecipes magazine

Creamy Wild Mushroom Ragout

Rated as 4.88 out of 5 Stars

"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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


55 m servings 240
Original recipe yields 4 servings


{{model.addEditText}} Print
  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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 240 calories; 19.5 8 5.9 53 170 Full nutrition

Explore more


Read all reviews 9
Most helpful
Most positive
Least positive

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 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 b...

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...

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.

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 d...

Made this twice. I made no changes to it. Compliments steak very well. Family loves it and ask that I make this regularly.