Mushroom Ragout with Paprika

Mushroom Ragout with Paprika

1 1/2 lbs fresh white mushrooms
1 lb fresh exotic mushrooms such as chanterelles, porcini, or portobellos
1/2 lb shallots
6 T unsalted butter
2 T cognac
2/3 c chicken broth
2/3 c heavy cream
1 T paprika (preferably mild Hungarian)
1/2 c packed fresh flat-leaf parsley leaves
2/3 c sour cream

Cut white mushrooms length-wise into 1/2 inch wedges and chop exotic mushrooms. Finely chop shallots.

In a deep 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened. Add cognac and continue to cook for 1 minute. Add the mushrooms, season with salt and pepper, then increase the heat and saute until they have released all juices and juices have evaporated. Add broth, heavy cream, paprika and salt and pepper to taste and simmer, stirring occasionally, 12 to 15 minutes. (Ragout may be made up to this point one day ahead and cooled completely before being refrigerated covered. Reheat ragout before proceeding.) Mince parsley. Remove skillet from heat and stir in parsley and sour cream. Heat ragout over moderate heat, stirring, until hot (do not let boil).

Makes 8 servings.


This is rich and creamy and makes a wonderful accompaniment to beef or pork roasts. I always make it with chanterelles and usually cut the recipe in half.

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