Jenny La Fleur
Wild Mushroom Ragoût - Jenny La Fleur — LiveJournal
adventures in costuming
Wild Mushroom Ragoût

In lieu of costuming content (since I am still on my sewing hiatus) here is the recipe I promised months ago for the Wild Mushroom Ragoût that I served at my Victoriana Luncheon. This is a combination of 4 different recipes as I wanted to create something tasty and that would flow with the rest of our meal. We couldn't find crème fraiche at the time so we used the Greek yogurt instead.

Wild Mushroom Ragoût in Puff Pastry Shells

2 tbsp butter
½ cup shallots or red onions, chopped
1 tbsp garlic, minced
4 cups assorted wild mushrooms (cremini, portobello, shiitake, oyster), quartered
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
¼ cup balsamic vinegar
1 cup crème fraiche, or greek yogurt
2 puff pastry shells
salt & pepper, to taste

Prepare the pastry shells according to the package directions.

In a large pan over low heat, melt butter and add onions.
Sauté until onions are translucent and soft.
Add mushrooms, garlic, rosemary and thyme.
Cook until the mushrooms are tender, stirring often.

Deglaze the pan with vinegar.
Allow vinegar to reduced by half.
Stir in crème fraiche and salt & pepper.
Let cook for 2-3 minutes more, until the mixture has thickened slightly and is no longer runny.

Spoon the mushroom mixture into the pastry shells. Serve immediately.</em>

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6 comments | comment?
viennabelle From: viennabelle Date: May 12th, 2011 11:02 pm (UTC) (link)
Oh dear, that looks possitively sinful! Thanks for posting it.
jennylafleur From: jennylafleur Date: May 19th, 2011 01:27 pm (UTC) (link)
You are most welcome!
girliegirl32786 From: girliegirl32786 Date: May 13th, 2011 03:06 am (UTC) (link)
That was so yummy!
jennylafleur From: jennylafleur Date: May 19th, 2011 01:27 pm (UTC) (link)
It was tasty - I was sad there weren't an leftovers!
From: ccsewing Date: May 16th, 2011 07:34 pm (UTC) (link)

Thank you!

Thank you so much! I want to serve this at one of my "Tea Lady" events in June. It's sounds positively delicious.
jennylafleur From: jennylafleur Date: May 19th, 2011 01:28 pm (UTC) (link)

Re: Thank you!

You are most welcome! Do let me know what you think when you've made it! :>
6 comments | comment?