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

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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

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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

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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.

Nutrition

• Serving Size:
• Calories: 101
• Sugar: 2 g
• Sodium: 73.9 mg
• Fat: 8.9 g
• Carbohydrates: 4.6 g
• Fiber: 0.7 g
• Protein: 2.1 g