300 gr mushrooms
50 gr margarine
3 dl bouillon
35 gr flour
1 tbsp milk

Cut mushrooms in slices and simmer in margarine. Let drain and add this moisture to the stock.
Put the rest of margarine in a pan and add the flour, stir very good.
Add stock bit by bit, and stir good till a good roux. And let it cook
Now add the mushrooms and warm all up.
Season with milk, salt and lemonjuice.

You can eat this ragout with rice, but can also fill agout bowls with it.

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