Mushroom Ragout on Toast
What to do when you find yourself with way too many mushrooms? Make mushroom ragout, of course. :)
Although I have eaten this often, I'd never made it myself. And I honestly can't imagine why. The recipe is quick, foolproof, and oh so easy.
Ingredients (serves 2):
1 small onion
85 grams Italian brown mushrooms (cremini mushrooms, or kastanjechampignons in Dutch)*
15g butter, plus a bit extra
15dl milk
15g flour
1/4 beef stock cube
freshly ground black pepper
* Instead of brown cremini mushrooms, you can also use the common white variety, or the larger Portobello mushroom. Brown mushrooms (including the portobello) are a bit more flavourful than the white ones.
Instructions:
1. Finely chop the onion, and roughly chop the mushrooms. Melt a bit of butter in a skillet, add the onion and mushrooms, and sautée over medium-low heat for about 5 minutes.
2. In the meantime, melt the 15g butter in a small saucepan. When melted, add the flour and stir continuously (you can use a whisk). Crumble the stock cube into the milk and add to the flour-butter mixture in a slow stream, whisking steadily until the mixture is smooth and even.
3. Add the mushrooms/onions to the flour-milk mixture, season with freshly ground black pepper (and salt, if you think it needs more), and simmer a few more minutes to bind the mixture and allow the flavours to spread.
Serve on toast, steaming hot, for a more than decent weekend brunch :)
Although I have eaten this often, I'd never made it myself. And I honestly can't imagine why. The recipe is quick, foolproof, and oh so easy.
Ingredients (serves 2):
1 small onion
85 grams Italian brown mushrooms (cremini mushrooms, or kastanjechampignons in Dutch)*
15g butter, plus a bit extra
15dl milk
15g flour
1/4 beef stock cube
freshly ground black pepper
* Instead of brown cremini mushrooms, you can also use the common white variety, or the larger Portobello mushroom. Brown mushrooms (including the portobello) are a bit more flavourful than the white ones.
Instructions:
1. Finely chop the onion, and roughly chop the mushrooms. Melt a bit of butter in a skillet, add the onion and mushrooms, and sautée over medium-low heat for about 5 minutes.
2. In the meantime, melt the 15g butter in a small saucepan. When melted, add the flour and stir continuously (you can use a whisk). Crumble the stock cube into the milk and add to the flour-butter mixture in a slow stream, whisking steadily until the mixture is smooth and even.
3. Add the mushrooms/onions to the flour-milk mixture, season with freshly ground black pepper (and salt, if you think it needs more), and simmer a few more minutes to bind the mixture and allow the flavours to spread.
Serve on toast, steaming hot, for a more than decent weekend brunch :)
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