Creamy Wild Mushroom Ragout – A Triple Threat of Fungi Flavor
This very easy mushroom ragout, not only
looks and tastes great, but it one of those magical recipes that shines
equally as bright whether you serve it with breakfast, lunch, or
dinner. We call these dishes, “triple threats,” and they’re important
weapons in any cook’s arsenal.
Imagine this under a perfectly poached
egg for breakfast – the golden yolk slowly running into the hot
mushrooms and creamy sauce; all sitting on a thick slab of crispy toast.
It’s almost too perfect to comprehend. I said “almost,” so try to
For lunch, I can’t think of a better
meatless meal than this and a cold, crisp green salad. You could score
bonus foodie points for using the same vinegar you used in the ragout,
to make the dressing.
For dinner, the possibilities are
endless. There are very few meat-based main courses this wouldn’t make a
very handsome side dish for. Or, used as a sauce for those meats, or
even just over a plate of pasta.