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No ragout from a can or package but delicious homemade and ready in 20 minutes



Finely chop the shallots and slice the mushrooms.
Saute the shallots in a little bit of butter or oil. Add the mushrooms. Fry it on medium heat for about 8 minutes.
Heat the 50 g butter in another pan. Once the butter has melted, add the flour. Stir with a whisk and let the roux cook for 2 to 3 minutes. Make sure you use a whisk that does not damage the sticking layer of your pan. Then add the stock little by little and keep stirring with the whisk.
When the sauce is smooth, stir in the cream.
Then stir in the shallots and mushrooms.
Season the ragout with some thyme, fresh parsley and possibly a pinch of salt and pepper.
View the recipe for homemade pie shells here .

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Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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