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Leek and Mushroom Ragout
Ragoût de Champignons aux Poireaux

Serves: 6 : 6

Directions
Cook bacon and onion over low heat until onions are golden. Stir in flour and wine. Add the salt and pepper, thyme and leeks. Bring to a boil, remove lid and cook slowly for 20 mn. Add mushrooms and cook another 5mn. Remove mushrooms and leeks and reduce sauce by boiling it without a lid over moderate heat until it is the consistency of thick cream. Add cream . Place the leeks on a warmed serving dish, cover them with the mushrooms, and pour the sauce over the top.

Recipe Contributed By
JDV

Recipe Category: Vegetables


Ingredients
2 oz bacon, diced
2 red onions, chopped
1 rounded Tbsp flour
1 bottle red Burgundy (or Pinot Noir)
Salt and pepper
1 thyme sprig
1 lb leeks, white and tender green part, cut into 2 inch pieces
2 lbs mushrooms, button or wild, thickly sliced
1 Tbsp cream







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