Black Forest Mushroom & Riesling Cream Ragout

Ingredients

(Serves 2)

• 1 tbsp butter

• 1 tsp olive oil

• 1 small shallot, finely diced

• 1 cup mixed wild mushrooms (chanterelle, cremini, or shiitake), sliced

• 1 clove garlic, minced

• ¼ cup Riesling wine (traditional German white wine)

• ½ cup heavy cream

• ½ tsp Dijon mustard

• 1 tsp fresh thyme leaves

• ½ tsp smoked paprika

• Salt and fresh cracked pepper to taste

• 1 tbsp chopped fresh parsley

• Optional: ¼ cup diced smoked Black Forest ham

Instructions

1. Preheat the Nutri-stahl 1 QT saucepan on low to medium heat. Add the butter and olive oil.

2. Sauté the aromatics.
   Add the diced shallot and cook for about 2 minutes until translucent. Stir in the garlic and cook for another 30 seconds.

3. Cook the mushrooms.
   Add the sliced mushrooms (and ham if using). Allow them to sauté for 4–5 minutes until browned and slightly caramelized.

4. Deglaze with Riesling.
   Pour in the Riesling wine and gently scrape the bottom of the saucepan. Let it simmer for 2 minutes so the alcohol cooks off.

5. Create the cream sauce.
   Stir in the heavy cream, Dijon mustard, thyme, smoked paprika, salt, and pepper.

6. Simmer gently.
   Reduce heat to low and allow the ragout to simmer for 5–7 minutes, stirring occasionally, until the sauce thickens.

7. Finish and garnish.
   Remove from heat and stir in fresh parsley.