Easy Mushroom Paprika Ragout |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is a must made with Cognac, use 2 tablespoons to start and increase if desired, but not by much! You can use a mixture of button with porcini or Portobello mushrooms. This is delicious! Ingredients:
2 1/2 lbs fresh white button mushrooms, sliced |
1 small onion, finely chopped (can use shallots in place of onion) |
1 -2 tablespoon chopped fresh garlic (or to taste) |
1/2 cup butter (no substitutes) |
2 tablespoons cognac |
2/3 cup chicken broth |
2/3 cup whipping cream |
1 tablespoon paprika (can use slightly less) |
salt and pepper |
1/2 cup chopped fresh parsley |
1/3-2/3 cup sour cream |
crushed red pepper flakes (optional and to taste) |
grated parmesan cheese (optional) |
Directions:
1. In a large heavy skillet (I use my electric frypan for this) over medium-low heat melt butter.
2. Cook the onions and garlic with the crushed red pepper flakes (if using) until soft (about 5 minutes.
3. Add in Cognac and cook over medium heat stirring for about 1 minute.
4. Add in sliced mushrooms, and cook stirring about 2 minutes.
5. Add in broth, whipping cream, paprika, salt and pepper; simmer, stirring occasionally until the liquid is reduced to about 1-1/2 cups (can be a little more than 1-1/2 cups) this should take about 15 minutes to reduce.
6. Remove from heat and add in chopped parsley and sour cream (do not let sour cream boil).
7. Add in a couple of tablespoons Parmesan cheese (if using).
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