Creamy Mushroom Ragu Recipe with Brown and Porcini Mushrooms Ingredients:
- 650 g of brown mushrooms
- 120 g porcini mushrooms
- 50 g of butter
- a spoonful of olive oil
- a spoonful of corn flour
- onion
- a clove of garlic
- 0.5 l of broth
- 1 dl of milk cream for cooking
- salt, pepper and chopped parsley
Preparation: Heat the oil, add the butter and reduce the temperature. When bubbles appear, add finely chopped onion and finely chopped garlic. Stir gently and when it becomes translucent, pour in the darj quartered mushrooms. Sauté a little, then pour in the broth and boil briefly at medium temperature. Mix the starch flour with the cream, slowly pour and mix. Reduce the temperature and cook. Cut the boletus into cubes and add at the end. Boil briefly and add chopped fresh parsley leaves. Mushroom ragu can be a complete meal or a side dish with meat or vegetables.
