Honey Mushroom Ragout with Vegetables
Ingredients
- Ingredients
- 500 grams Honey fungus
- vegetable oil (for frying)
- 1 onion
- 1 garlic clove
- 100 grams Bacon
- ½ bunch thyme (about 15 grams)
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- white wine (to taste)
- 400 milliliters Vegetable broth (or veal stock)
- 200 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- thyme (for garnish)
Preparation steps
Wipe the mushrooms and cut into halves or quarters depending on the size. Peel the onion and garlic and finely dice. Chop the bacon. Rinse the thyme, shake dry and set some sprigs aside for the garnish. Pluck the leaves from the rest and chop finely.
Sauté the mushrooms in portions in some oil and remove from the pan again.
In the same pan, fry the bacon and then add the onions, the garlic and thyme, cooking them in the bacon fat. Add the butter, allow to melt, shower with the flour and saute briefly. Deglaze with the white wine, pour in the broth and simmer with 100 ml of cream (approximately 1/2 cup) for about 5 minutes.
Return the mushrooms to the pan and simmer for another 10 minutes, while stirring.
Meanwhile, beat the remaining cream until stiff. Season the mushroom ragout with salt and pepper and fold in the whipped cream.
Serve garnished with sprigs of thyme.
