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Mushroom Ragout

Mushroom Ragout comes together with Unsalted Butter and Chicken Stock Reduction Heated. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Cut the very large mushrooms into smaller pieces to have some consistency in size.

2. 2

   Melt butter in two large skillets over medium heat.

3. 3

   Add half of the mushrooms to each pan.

4. 4

   Cook, stirring occasionally, until mushrooms are just cooked and the liquid has evaporated, about 10 minutes.

5. 5

   Add Madeira to pan; cook and stir until wine has evaporated, about 5 minutes.

6. 6

   Season with salt and pepper and toss in the tarragon and parsley.