How To make Steak and Mushroom Ragout

Creamy Mushroom Sauce Recipe

Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper

• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed

• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms

• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered

• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed

Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce

RECIPE: Organic Mushroom Ragu with Potatoes and Steak - SIMPLE and HEALTHY

Want a gourmet and healthy recipe for making steak and organic mushroom ragu over potatoes? This simple recipe is healthy and delicious. NOTE: Adding a Marsala or a Madeira wine right before the cheese and cream is optional. We think it improves the flavor.

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Chris Makes Mushroom Ragù | From The Test Kitchen | Bon Appétit

Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.

See the full recipe here:

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Director: Mel Ibarra
Director of Photography: Lauren Pruitt
Editor: Charlotte Carpenter
Talent: Chris Morocco
Sr. Culinary Director: Carrie Parente
Producer: Halie Aaron
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Jessica Do
Line Producer: Jen McGinity
Associate Producers: Yoshivel Chirinos, Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Colton Huynh
Audio: Rachel Suffian
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds

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0:00 Introduction
0:54 Prep the aromatics
1:40 Sweat the onions and garlic
2:10 Prep the mushrooms
3:06 Make the ragù
3:09 Add the tomato paste
3:41 Add the mushrooms
4:12 Add water and heavy cream and reduce
4:35 Cook the pasta
5:00 Add pasta, water, butter, and parm to ragù
5:41 Plate
6:22 Taste!

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

I Go Crazy for this Over The Top Ragu with Tagliatelle

This Braised Beef & Pork Ragu Tagliatelle is one of the tastiest ragu you will taste!

The meat is first oven roasted, to extract all those beautiful roast meat flavours. It’s then slowly braised with tomato puree and vegetables for 2 and a half hours.

Some would also call it Bolognese sauce as it works well on any pasta such as tubes or wide flat ones, like pappardelle.

Rather than using minced meat, the meat is pulled for that beautiful, shredded beef and pork fibre.

The sauce is made with red wine, tomato puree, thyme, garlic and vegetables. The pasta is then finished to cook in the pan, absorbing the ragu sauce for a beautiful, tasty result.

Ragu is convenient as it freezes well. I like to divide it in zip lock bags so you have ready made ragu anytime you need it. Why not double the recipe! Using fresh pasta, you can make this meal under 10 minutes. Either buy it fresh or see my ‘how to make pasta recipe’. Either way, enjoy my Braised Beef & Pork Ragu Tagliatelle.

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Marianne's Beef with Bok Choy & Mushroom Ragout

Using LowFatLowCarb everyday will help you to discover new products, new flavors, new culinary skills and of course to eat better in a fun and easy way. Now, let's cook!!!

In the Kitchen: Mushroom Ragout with Chef Frank

Chef Frank from Cappuccino's Italian Restaurant in Knoxville cooks up a delicious Ragout.