Mushroom Ragout for Beef or Sausages

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.

Mushroom Ragout for Beef or Sausages

Diana

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.

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Servings 4 servings

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Course Mushrooms, Sauces

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Ingredients

  

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• 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

• 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.
• 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.
• Add the mushrooms back to the saucepan and bring to a simmer.
• Add salt and pepper to taste.

Keyword mushroom sauce, mushrooms

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