Ragout of Mushrooms

Autumn time is mushroom season. You can find many different mushrooms in stores, but also on markets like champignons, chanterelles or porcini mushrooms.

Mushrooms often have a meaty character and are perfect for cooking a vegetarian dish.

Black forest favorite

There are different types of mushroom ragouts, many of them have their origin in southern Germany or Austria. In principle, the recipe is based on goulash recipes, but the meat has been replaced by the mushrooms.

What is suitable as a side dish

In the Black Forest you get your mushroom ragout with dumplings, in Austria with potatoes or Spätzle. So you can serve whatever you like.

But what I do not serve is pasta. This is not an Italian dish, and the addition of sour cream (a MUST) makes it less Italian. If you want a mushroom cream sauce for pasta, there is a great recipe for that (https://www.danieats.com/post/pasta-alla-boscaiola-woodcutter-style)

Of course, this dish is gluten-free.

Ingredients

800g various mushrooms

1 red pepper

1 onion

150 ml red wine

300 ml vegetable or chicken broth

150 g crème fraîche

2 tablespoons tomato paste

1 bunch of parsley

1 bay leaf

oil

some salt and pepper

Preparation

Clean the mushrooms and (depending on the type of mushroom) cut smaller.

Cut the onion into small cubes.

Wash the pepper and cut it into small slices.

Heat the oil in a large pan and add the onion. Salt it a little bit and fry it until it becomes glassy. Then add the pepper and fry.

Now add the mushrooms and fry them.

Add the tomato paste and fry. Deglaze with the red wine. Reduce the wine and deglaze with the broth. Add a bay leaf and simmer gently for a few minutes.

Season to taste with salt and pepper.

Now add the sour cream. Flavour again.

If the sauce is too liquid, thicken with cornstarch.