Germany Pilzragout (Mushroom Ragout)
Pilzragout, or mushroom ragout, is a flavorful and hearty German dish that highlights the earthy taste of mushrooms. This creamy stew is made with a variety of mushrooms, such as chanterelles, porcini, or button mushrooms, sautéed in butter with onions and garlic. The dish is enriched with cream, broth, and white wine, creating a velvety sauce that perfectly complements the mushrooms' natural flavors. Often seasoned with herbs such as parsley or thyme and a touch of nutmeg, pilzragout is a versatile dish served as a vegetarian main course or as a side dish alongside meats, potatoes, or spaetzle (egg noodles). This comforting and aromatic dish reflects Germany’s love for forest-foraged ingredients and its tradition of creating meals that celebrate the bounty of nature. Whether enjoyed in a rustic setting or at a festive dinner, pilzragout is a cherished part of German cuisine.
Recipe Servings: 4
+ 5 minutes resting
Ingredients
- 1 cup (20–30 g) dried porcini mushrooms
- 2 Tbsp (30 ml) sunflower oil
- 1 large onion, diced
- 1 clove garlic, minced
- 2 cups (500 g) fresh mushrooms, chopped
- ½ cup (125 ml) white wine
- ½ cup (125 ml) vegetable broth
- ¾ cup (177 ml) cream (30% fat)
- ½ tsp (3 g) salt
- ½ tsp (0.3 g) dried marjoram
- 1 tsp (15 ml) lemon juice
- 1 pinch of ground black pepper
- 1 tsp (2.7 g) cornstarch (optional)
- 1 tsp (5 ml) water (optional)
Directions
- Place dried porcini mushrooms in a bowl, add boiling water to cover, and let them soak for 5 minutes.
- Drain porcini mushrooms, reserving the soaking water, and chop them into small pieces.
- Pour sunflower oil into a large skillet set over medium heat.
- Add onion and garlic to the hot oil and sauté for 5–10 minutes until the onion is translucent.
- Add fresh mushrooms and porcini mushrooms and sauté for about 5 minutes.
- Pour in white wine and let it boil down almost completely.
- Add mushroom soaking water, vegetable broth, cream, salt, marjoram, lemon juice, and black pepper, simmering for 5 minutes.
- Stir together cornstarch and water in a small bowl until smooth and gradually stir it into the simmering stew, if desired to make it thicker.
- Serve pilzragout hot.
Notes
- The white wine may be replaced with additional broth.
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