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.
PrintMushroom Ragout for Beef or Sausages
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.
- 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
- 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.
