Monday: Mushroom ragout

I picked up some nice looking local chantarelles at the market on Saturday. Last night I converted them into a fantastic ragout based on a recipe from Le Menu.

Clean 500g of chantarelles. Cook them over medium-high heat in butter in batches until they brown a bit and start to soften. Remove from the pan and add some more butter, a thinly sliced leek, and a minced shallot. Cook until they leek softens. Remove from the pan. Add 1 dl each of white wine and vegetable bouillon and reduce to 1/2. Add 1.5 dl bouillon and 1.8 dl light cream (saucen halbrahm), bring to a simmer. Add 1Tbs fresh marjoram leaves and the mushrooms and leeks. Simmer 5-10 minutes. Adjust seasonings and either add more water or thicken as necessary. Serve over pappardelle topped with a bit more fresh marjoram.

Every time I have to clean wild mushrooms, particularly chantarelles, I think to myself: "this is too much trouble, I'm not doing it again." Then I eat them and that silly thought is blown from my head.