by Diana Rattray

This mushroom ragout is a sauce that goes well with grilled or fried sausages and mashed potatoes. It’s also an excellent sauce for steaks or burgers.

Button mushrooms, small portobello mushrooms, or a wild mushroom mixture may be used in this simple recipe. All you need is a mushrooms, a little butter, garlic, a pinch of thyme, beef stock, and beer. The beer adds a nice twist of flavor, but you could use more beef stock or a splash of wine if you prefer.

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Mushroom Ragout for Beef or Sausages

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A splash of beer adds flavor to this mushroom ragout. It’s an excellent sauce to serve with a meal of hamburger steaks, sausages, or grilled meats.

  • Author: Diana
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mushrooms, Sauces

Ingredients

Scale
  • 8 ounces sliced mushrooms
  • 3 tablespoons butter (divided use)
  • 1 clove garlic, minced
  • 1 tablespoon flour
  • 1 pinch dried leaf thyme
  • 1/2 cup beef stock, low sodium or unsalted
  • 2 tablespoons beer

Instructions

  1. Melt 2 tablespoons of butter in a saucepan over medium heat. Add the mushrooms to the saucepan and cook until the mushrooms are tender, stirring constantly. Remove the mushrooms and set aside.
  2. Melt the remaining 1 tablespoon of butter in the saucepan. Add the minced garlic and cook for 1 minute. Stir in the flour and cook, stirring, for 1 minute. Add the beef stock, beer, and thyme. Continue cooking until thickened, stirring constantly.
  3. Add the mushrooms back to the saucepan and bring to a simmer.
  4. Add salt and pepper to taste.

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