Truffle Mushroom Ragoût

By á-4890

Goes great with filet mignon.

Ingredients

• 3 Tablespoons Butter
• 1 Garlic Clove, chopped
• 1/2 Teaspoon Dried Marjoram
• 12 Button Mushrooms, quartered
• 1/3 Cup Canned Low-Salt Chicken Broth
• 1/3 Cup Dry Red Wine
• 3 Tablespoons Whipping Cream

Details

Servings 2
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

1) Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds.

2) Add mushrooms; toss to coat with butter. Sprinkle with salt.

3) Cover and cook until mushrooms have released their juices, about 13 minutes.

4) Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes.

5) Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)