Mushroom Ragout With Bread
By chef Gulasch
Fragrant ragout of wild mushrooms stewed in wine, served with a crispy toast. Ideal for a warm autumn dinner.
- 14 min
- total
- Easy
- level
5 min prep · 9 min cook
What you will need
-
Champignons 100 g -
Oyster mushrooms 100 g -
Bread 1 slice -
Onion 0.5 pcs
-
White Wine 50 ml -
Butter 1 tbsp -
Garlic 1 clove -
Parsley 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍳✨
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Chop the onion and garlic. Peel the onion and finely chop it together with the garlic.
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Chop the parsley. Rinse the parsley and finely chop it.
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Slice the mushrooms. Clean the mushrooms and cut them into smaller pieces.
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Saute the onion. Melt the butter in a pan over medium heat and saute the onion for about 3 minutes until translucent.
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Add the mushrooms and garlic. Add the mushrooms and garlic, saute over medium heat for 2-3 minutes, then season with salt and pepper.
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Deglaze with wine. Pour in the white wine and let the liquid briefly evaporate over higher heat.
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Finish with butter and parsley. Add a piece of cold butter and the chopped parsley, do not cook anymore, just mix everything well so the butter melts.
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Serve with bread. Serve with a slice of fresh bread 🍞✨
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