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Creamy Wild Mushroom Ragout Recipe - Mushrooms Stewed with Creme Fraiche
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- เผยแพร่เมื่อ 29 ส.ค. 2011
- Learn how to make a Creamy Wild Mushroom Ragout Recipe! Visit foodwishes.blog... for the ingredients! Plus, more info and over 600 additional original video recipes. I hope you enjoy this Wild Mushroom Ragout Recipe!
![[UNCUT] หวั่นขาดความเชื่อมั่น ศาล รธน. วินิจฉัยคดีถอนถอนนายกฯ เศรษฐา | คนดังนั่งเคลียร์ | 14 ส.ค. 67](http://i.ytimg.com/vi/8hKvQe_vh3o/mqdefault.jpg)
"Italian parsley would be great here, tarragone would be great here, chive would be great here... I'm gonna stop listing herbs that would be great here."
Oh Chef John how you brighten my day
@swthetube generally stock is made with bones only, while broth usually uses meat also.
i tried this recipe yesterday! (yes i homemade the creme fraiche) and it was so AMAZING! so far chef john has not let me down!
"you're the boss of your sauce." great line.
chef john, thank you so much i didn't like mushrooms for years but your recepies made me love them again.
Made this dish! It was so simple and delicious. Thanks for sharing!
"your the boss of your sauce"
chef john, original sauce boss
Your family is lucky to have you!
Always fun to watch. I'm always inspired to cook after watching your videos. Way to go; hooking an old video into a new one. Love the simplicity of your approach to crème fraîche. Keep on inspiring and keep up the great work. Cheers!
I would make this and spoon it over polenta. The Food Wishes recipe for polenta is great. I'm glad I'll have something lined up to serve to my vegetarian friend, if she ever comes over for dinner.
Made this and put it over the Roman gnocchi. Fantastic! Thanks chef
Looks like a great recipe I'm going to do this for my girlfriend as she loves mushrooms. One other thing I love that your putting audio from the original cooking video I love to hear things cooking really adds to your videos.
You're the boss of your sauce. Genius.
I like to toast some "Leberkäse"-cubes until they are golden brown, take them out of the pan, saté mushrooms (champinion, chanterelle, king oyster mushroom) and onions in the remaining Oil, add some soy sauce at the end wich gives a nice umami-flavour (it may sounds barbaric but its not, try it out). Then i toss in the cream and the Leberkäse, and season it with a lot of fresh pepper, nutmeg, a pinch of papika, fresh parsley and the green "leek" of a garlic (I started to grow some sprouting cloves of garlic in a pot outside and it produced a really nice green leek, with really mild garlic-flavour, wich is not to strong and overwhelming for the dish). If needed I thicken up the ragout, and serve it with pasta and some parmisan on top! Its a really great, delicate pasta sauce.
i made this for my mommy yst for her birthday and she loved it! thank you so much! :) it taste awesome btw!
It was amazing. Made it with Button mushrooms and Shitake Mushrooms only.
Thank you Chef John
OMG I have been eatin this from my childhood and it still makes my mouth water!
Finally something I can cook at home. Usually I watch your videos and halfway through the video, you add something I just can't find =
Looks good! I usually go with sweet marsala or sherry with my mushrooms. Cognac is an interesting choice!
my mouth is actually watering right now
The master @ work! You rock Chef!
Chef John you always stir so much. (ps this looks soooo delicious)
I think we need to come up with a fund to have this man open up his own resturant. I will donate.
Hahaha! "If you're poor, just use brandy." :P
I cannot wait to try this! Chef John is truly the best~no contest*
Oh my God, so many mushrooms...foodgasm...
I love wild mushrooms. And i love food wishes. This is the best!
That little well-in-the-middle trick is an excellent suggestion. If you were to simply mix in the shallots (onions or garlic, too) when minced, it is entirely possible for some of the tiny bits to get lodged in areas more protected from the heat. Then you end up with raw flavors.
He speaks so differently now. Love it
I like the background cooking sounds. I wish you'd bring those back.
this is the first time chef john has that background audio track... which makes me 100000 times hungrier
Oh my!
This is incredible!
I'd love to find those shrooms!
This looked so good I cried.
I think i'm gonna serve this as a Pasta Sauce.
salivating right now...
@JimboJ1981 Exactly. The real Sauce Boss doesn't need to scream it at you, it's understood.
Making this right now!!!! Yum! Thank you Chef John!❤️🕊🌞
This looks delicious! I will try this out over the long weekend for sure!!
@stellarspellar olive oil keeps the butter from burning and adds some more flavor that goes really well with mushrooms
I would love to see your take on the classic Canadian poutine :)
this is excellent with noodles and with little more of that sour cream and parsley. I pick my wild mushroom in the forest :)
I love mushrooms !!
Thumbs up for keeping the "cooking sounds" in the video !
I'm normally not a mushroom fan, but this looks amazing!
@erdal0 Listen again, and this time, pay closer attention.
Awesome chef!
this looks fantastic! i shouldn't drive at this point in pregnancy but i think I'll have to go supermarket tomorrow!
@Ahbkz He said you could just use regular mushrooms. This kinda suggests that you can use whatever mushrooms you'd like
Wow! wonderful.
little tip from the wild mushroom kingdom (czech republic) : add a cumin and garlic and its gonna be even better!
Greetings from Melbourne, Australia.
Chef John, I simply LOVE your humour and of course, your wonderful recipes :):)
Just wanted to let you know that I've tried your Julia Child's roasted chook twice now and it's my fiances favourite roasted chicken dish!
I am a HUUUGE foodie (food blog, Michelin star restaurants, crazy over farmers markets- U know the type!) and I have to say, I really appreciate your YT cooking vidoes. Keep up the fab work!
Just a little bit of mushroom info.... Mushrooms are actually better for you when cooked, compared to raw, unlike most fruits and vegetables/plant foods. Apparently when they're raw you get mostly fibre and the rest leaves your body without being absorbed, but when you cook them lightly your body absorbs the goodness better. You might have to google to find out the exact goodies in mushrooms, because I don't know exactly...
i actually didnt even know u could eat them raw !
Mario would love this dish.
"Boss to the sauce" lol FTW!
@loloshgosh Not bad for Canadians.
Looks really delicious!
god this looks really awesome!
HE IS THE SAUCE BOSS!!!!
lol @"if your just use brandy".......love your vids
droool.. I'm making this tonight!
Watching chef John's vids late at night when your trying not to eat...it get really hard xD
Chef Jon, you are absolutely inspirational. Iam totally on this and the fraiche recipe.
say, i know fraiche can perform better cooking, but what about replacing sour cream's traditional role, which, around here, is to offset hot chiles? like, would creme fraiche do well atop enchiladas?
love how the butter slides in xD
That would be an amazing ringtone!
Who was that saying, "Wait wait wait" at 3:39?
GOOD EARS MY FRIEND
That was a Shitaki mushroom crying out for mercy.
Probably also him. He adds the sound from the video back in sometimes so you can hear sizzling and stuff; he most likely just happened to be talking during the sizzling he used for the final edit.
That looks incredible!!
mouth-wateringg....
@Ramsez I'm pretty sure he has done one. It was a few months ago, How to Poach Eggs - Poaching Eggs Demo.
@tileb The difference is that creme fraiche is cultured much like sour cream. Heavy cream is not. Creme Fraiche has a tangier taste and thicker texture.
@Matthew1080p
I think there's alcohol flavored extracts. I've seen rum flavored extract before ... maybe you can use that if you're too poor for brandy...
@Appiebunny the alcohol evaporates out while you cook it, but if you cant get the alcohol then yeah you can.
you got me drewling Chef John ;)
ydgov
this episode made me feel like Randy in the south park episode "Crème Fraiche"
It may not be needed, but it is extremely fun :)
That sizzling sound was heaven to my ears & stomach haha
@sweetwaaasabi LOL All I could think of when he said Creme Fraiche was South Park
@nchun
It's probably butter from grass fed cows. They have this yellow color instead of white.
my dinner for tomorrow. :)
Boss of the sauce....... SAUCE BOSS
"You're the Boss of you Sauce.."
err go, I AM SAUCE BAUS!
where can you find lobster mushrooms? they look stunning!
@suhaili The alcohol will evaporate so no alcohol will be served :) If you're worried about the price, just get the teeny hotel-sized bottles of brandy :)
This looks amazing! Will try on the weekend. :)
Damn I'd love to taste this. I just love mushrooms and crème fraîche, just never had it combined together. I so gotta try this.
how does this man keep coming up with new recipies?
Save those shiitake mushroom stems. Puree them in a food processor and add them to the next mirepoix or even a burger. It also works with portabello mushroom stems.
Chef John. You seem fun to hug. Can I hug you?
Chef John, what kind of butter do you use? The color of the butter looks great on camera! Great videos BTW.
I LOVE TO HEAR THE COOKING SOUNDS, FINALLY!!!!! =-D
@0yashamaru0Return They have their own kind of flavor, I don't really think you can discribe it. But I really suggest you try them.
I'm the boss of my sauce? Would you say that I'm a...sauce boss? Epic Meal Time Holla!
I'm going to put gnocchi into the pan at the end and serve as main dish or side.
Gorgeous
I made this with homemade semolina fettuccine for my wife tonight and I got L...
ots of compliments! Did you know that youtuber Bingeing with Babish references you a lot--in very positive terms?
@KittyTh drooling.
jvv
perfect task
so i was just clicking through food videos and i got to this one. i had no idea it was you. :O you talk and sound so much different now.
Great ragout; I will put pappardelle in it, sprinkle with crispy bacon and eat it with toasted bread or even garlic bruschettes, and if that reminds on certain much abhorred chef, but what a heck. ;)
@swthetube that's not a stupid question!
sautee pan inside of a sautee pan...inception.