Mushroom Ragout with Dried and Fresh Mushrooms
recipe

A delicious mushroom ragout that combines the flavors of dried and fresh mushrooms, creating a rich and aromatic dish perfect for serving with pasta or rice.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 200 g dried mushrooms (e.g., chanterelles or porcini)
- 200 g fresh mushrooms (e.g., button or portobello)
- 1 onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 100 ml vegetable broth
- 100 ml cream or plant-based milk
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish

Instructions:

1. Soak the dried mushrooms in warm water for about 15 minutes. Drain and reserve the soaking liquid.
2. Finely chop the onion and garlic.
3. Heat olive oil in a pan and add the onion and garlic. Sauté until softened.
4. Add the fresh mushrooms and cook until tender.
5. Stir in the soaked dried mushrooms and mix well.
6. Pour in the vegetable broth and the reserved soaking liquid. Let it simmer on low heat for about 5 minutes.
7. Add the cream or plant-based milk, thyme, salt, and pepper. Stir and let it simmer for a few more minutes.
8. Serve the hot dish with pasta or rice and garnish with fresh parsley.

Nutritional Information (per serving):

- Energy: 250 kcal
- Protein: 6 g
- Carbohydrates: 18 g
- Fat: 16 g
- Fiber: 2 g

Reviews: 3.6 (920 reviews) ★★★★★ share