Wild mushroom ragout Recipe - Los Angeles Times
Like far too many cooks, I've gotten used to thinking of true wild mushrooms as the bookends of winter. Between fall porcini and spring morels I simply settle for cultivated shiitakes and portabellos...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
Ingredients
- 1 1/2 pounds mixed wild mushrooms
- 4 tablespoons butter
- 2 leeks, white part only, thinly sliced (about 1 cup)
- 1/4 teaspoon coarse sea salt, plus more to taste
- 1 sprig fresh thyme
- 1 bay leaf
- Pinch of cayenne pepper
- 1/4 cup dry white wine
- 1/2 cup stock (chicken or vegetable)
- 1/2 cup creme fraiche (plus a little more if desired)
- Freshly ground black pepper to taste
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