Meatless Monday Champignon Ragout
When fall/autumn comes, we tend to eat seasonal products, such as apples, pears, pumpkin, mushrooms. It is our body’s way of adapting to the new season, and we should embrace it if we want to live in harmony with our surroundings. Even if you are not a fan of camping out in the woods, cooking this Meatless Monday Champignon Ragout for your family will make you taste the best of what autumn has to offer.
Ingredients list for Champignon Ragout:
- 50 gr butter
- 50 gr flour
- 500 ml vegetable stock
- 2 tbs sherry
- 1 tbs butter or oil
- 1 onion, chopped
- 400 gr mixed mushrooms, finely chopped
- 1 tbs Provencaal herbs
- 2 tbs crème fraîche
Preparation method for Champignon Ragout:
Melt 50 grams butter in a saucepan, on medium heat. When the butter is liquid, add the flour. Keep stirring with a wooden spoon at all times. The mixture should soon become thicker. Now is the time to gradually add the simmering vegetable stock. Add the sherry and let the sauce simmer for a couple of minutes. Do not forget to stir and keep a low heat. (If your sauce has burnt, just discard it and start anew, it is not too late for that. It happens even to the most skilled of us, if we are talking on the phone while cooking.)
Meanwhile, heat 1 tablespoon butter in a pan and fry the onion for 5 minutes, until it becomes soft. Add the chopped mushrooms, the herbs, salt and pepper to taste. Fry for a few minutes on high heat. When brown, add the mushrooms and the crème fraîche into the sauce. Add more salt and pepper if necessary. Simmer for 1-2 minutes in order for the tastes to blend together.
The Fall Mushrooms Ragout can now be served. This dish tastes great with polenta or bread, but it can also serve as a basis for lasagna.