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Mushroom Ragout


Mushroom Ragout With Mashed Potatoes and Grilled Sausages

Mushroom Ragout With Mashed Potatoes and Grilled Sausages

Picture of Mushroom Ragout © Diana Rattray
Made with beef broth and a little beer, this sauce is a great combination of flavors, and it goes well with grilled sausages, steaks, chops, or burgers. It's a simple dish and helps make an ordinary meal extra-special.

Yield: Makes About 1 1/2 Cups


  • 8 ounces mushrooms, sliced
  • 3 tablespoons butter, divided
  • 1 small clove garlic, minced
  • 1 tablespoon flour
  • pinch dried leaf thyme
  • 1/2 cup beef broth
  • 2 tablespoons beer


In a saucepan, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender. Remove the mushrooms and melt the remaining 1 tablespoon of butter in the saucepan. Add the minced garlic and cook for 1 minute. Stir in the flour and cook, stirring, for 1 minute. Add the beef broth and beer and thyme. Continue cooking, stirring, until thickened. Add the mushrooms back to the saucepan and bring to a simmer. Add salt and pepper to taste.

Makes 1 1/2 to 2 cups.

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