Mushroom Ragout with Port Wine Sauce

Have fun preparing this mushroom dish!

Clean, rinse and halve mushrooms, sprinkle with juice of one lemon. Drain the pickled chanterelles in a sieve. Soak morels in water for about 10 minutes, then squeeze well. Peel and chop the shallots. Melt light butter in a frying pan and sauté shallots in it. Add mushrooms to shallots, season with salt, pepper and spices. Roast the mushrooms until there is practically no liquid left in the pan.

Add port wine, cook a little bit. Finally, mix in the cream.

Serve mushroom ragout with port wine sauce on plates. Serve with pasta or long grain rice.

complex red wine : source : from Orf-fresh cooked Fr

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