Mushroom ragoût from Winter Food by Jill Norman
The flavour of this dish depends on the quality and variety of mushrooms and fungi used, so it is worth shopping to find four or five different ones. When I last made this, I had pieds de mouton, s...
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Ingredients
- 4 shallots, chopped
- 4 tablespoons olive oil
- 2 cloves garlic, chopped
- 2 teaspoons chopped thyme leaves
- 1 kg assorted mushrooms, brushed clean and thickly sliced
- salt
- freshly ground black pepper
- 6 tablespoons crème fraîche
- 2–3 tablespoons chopped parsley
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