Ingredients

  • 681 grams mushrooms, white 1 cm wedges
  • 450 grams mushrooms, oyster exotics, chop
  • 225 grams shallots finely chopped
  • 85 grams butter, unsalted
  • 30 milliliters Cognac
  • 155 milliliters chicken stock
  • 155 milliliters double cream
  • 1 tablespoon paprika
  • 30 grams parsley minced
  • 155 milliliters sour cream

Directions

1. Suaté shallots until softened. Add Cognac and stir for 1 minute. Add mushrooms and cook 2 minutes. Add broth, double cream, paprika and salt and pepper to taste. Simmer until liquied is reduced to about 1 1/2 cups, 12-15 minutes. Ragout may be made up to this point 1 day ahead and cooled completely before being chilled, covered. Reheat ragout before proceeding.
2. Remove from heat and stir in parsley and sour cream. Heat until hot, do not let boil.

Notes
Serving Ideas:Original recipe serves 8.


Categories
Dishes, Side
Keywords
Side Dishes
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