Mushroom ragout with cider risotto

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 400 Kcal, 10g Protein, 66g Carbohydrates, 8g Fat


  • Mushroom ragout
  • 3 spring onions incl. green parts
  • 500 g mixed mushrooms (e.g. button, chanterelle)
  • 0.5 tbsp thyme leaf
  • 1 tsp sage
  • 0.5 tbsp clarified butter
  • 1 garlic clove
  • 0.75 tsp mustard
  • 2 dl Suure Moscht (apple cider)
  • 1 tbsp sour single cream
  • a little pepper
  • 0.25 tsp salt
  • Cider risotto
  • 1 tbsp butter
  • 1 onions
  • 300 g risotto rice
  • 2.5 dl Suure Moscht (apple cider)
  • 7 dl water, hot
  • 1 red-skinned apple, with skin on
  • 1.25 tsp salt
  • 2 tbsp sour single cream

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  • Mushroom ragout

    Cut the mushrooms in half or into quarters, depending on size. Cut the spring onions, including the green part, into rings. Set aside 2 tbsp of the greens. Remove the thyme leaves from the stalks, finely chop the sage.
  • Heat the clarified butter, fry the mushrooms in batches for approx. 4 mins. per batch, remove. Add a little clarified butter if necessary.
  • Add the onion and the pressed garlic, fry for approx. 1 min., return the mushrooms to the pan, stir in the herbs and mustard.
  • Pour in the cider, bring to the boil, simmer gently for approx. 10 mins. Stir in the sour single cream, season.
  • Cider risotto

    Chop the onion. Heat the butter and sauté the onion. Add the rice, sauté while stirring until translucent.
  • Pour in half of the apple cider and reduce completely. Add the remainder of the apple cider, reduce completely.
  • Grate in the apple. Salt the water and add gradually, stirring frequently, so that the rice is always just covered with liquid.
  • Allow the rice to simmer for approx. 25 mins. until it is creamy and al dente. Stir in the sour single cream.
  • Serve with:

    Lamb's lettuce

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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