Champignonragout (Dutch Creamy Mushroom Ragout)
Why this recipe works
- Concentrated mushroom flavour: Cooking the mushrooms until their released liquid mostly evaporates deepens their savoury flavour and prevents the ragout from tasting watery.
- Smooth, spoon-coating sauce: Flour cooked in butter forms a simple thickening base, allowing the hot stock and cream to blend into a velvety sauce.
- Classic creamy finish: Double cream, nutmeg and black pepper give the ragout a warm, rounded flavour without overwhelming the mushrooms.
Get the most out of this recipe
Common mistakes
- Adding stock too quickly: Whisk the hot stock in gradually after the flour has cooked; rushing this step can leave small floury lumps in the sauce.
- Boiling after adding cream: Once the cream is stirred in, keep the heat gentle. Boiling can make the sauce split or turn greasy.
- Stopping the simmer too soon: The ragout should coat a spoon before serving. If it still runs like soup, simmer a little longer over low heat.
Ingredient notes
- Choosing mushrooms: Button mushrooms give a mild, classic flavour, but slightly darker mushrooms can be used for a deeper, earthier result.
- Cream richness: Double cream gives the fullest texture. Lighter cooking cream works, but the ragout may need a little extra simmering to thicken.
- Use nutmeg sparingly: Nutmeg should sit in the background, adding warmth rather than dominating the mushroom flavour.
Make-ahead tips
- Prepare in advance: The ragout can be made ahead and refrigerated in a sealed container for up to two days.
- Reheat gently: Warm it slowly in a saucepan over low heat, stirring often. Add a splash of vegetable stock if it has thickened too much.
- Keep herbs fresh: For the brightest finish, add the parsley after reheating rather than before storing.
Authenticity notes
- Dutch home-style ragout: In Dutch cooking, ragout is often creamy and spoonable, served warm as a starter, lunch dish or savoury filling.
- Traditional serving style: For a familiar Dutch presentation, spoon the ragout into crisp pastry cases or serve with toast so the sauce has something to soak into.
Equipment you'll need
Ingredients
Instructions
- Wipe the mushrooms clean and slice them. Finely dice the onion and finely chop the parsley.
- Melt the butter in a saucepan over medium heat. Add the onion with a pinch of the salt and cook for 5 minutes until soft but not coloured.
- Add the mushrooms and cook for 8 to 10 minutes, stirring, until they release their liquid and it mostly evaporates. The mushrooms should look glossy and lightly cooked through.
- Sprinkle over the flour and cook for 2 minutes, stirring well so it coats the mushrooms. Slowly whisk in the hot vegetable stock until smooth.
- Bring to a gentle simmer and cook for 6 to 8 minutes, stirring often, until thick and spoon-coating. Keep the heat low enough that it bubbles lazily.
- Stir in the double cream, nutmeg and black pepper, then warm for 2 to 3 minutes without boiling. Taste and adjust with the remaining salt if needed, then stir through most of the parsley and serve hot with the rest sprinkled on top.
Recipe notes
Tips
- For the best texture, let the mushrooms cook until their liquid has evaporated before adding the flour, otherwise the ragout can taste watery.
- Once the cream is in, keep the heat low and avoid boiling to prevent the sauce splitting.
- If serving as a starter, warm the serving bowls first so the ragout stays hot at the table.
Substitutions
- Replace double cream with cooking cream for a lighter ragout, but simmer a little longer after adding it to reach the same thickness.
- Replace fresh parsley with fresh chives for a milder, more delicate finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat, stirring often, and do not let it boil; loosen with a splash of vegetable stock if it has thickened too much.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Saint-Jacques à la Crème (Scallops in White Wine and Cream Sauce)
Seared scallops in a white wine and cream sauce
Salmon with Lemon Beurre Blanc
Pan-seared salmon with lemon beurre blanc
Andouillette à la Moutarde (Sausage in Creamy Mustard Sauce)
Pan-seared andouillette in a creamy Dijon mustard sauce
Tahini Sauce
Smooth tahini sauce with lemon, garlic and water
Vegetarian Mole Poblano with Roasted Cauliflower
Roasted cauliflower glazed in vegetarian mole poblano sauce
Cod with Romesco Sauce
Pan-seared cod with romesco sauce
Air Fryer Spicy Chilli Shrimp
Air-fried spicy chilli prawns with garlic and lime.
Kongnamul Guk (Korean Soybean Sprout Soup)
Light soybean sprout soup with anchovy broth and garlic
Air Fryer Thai Chicken Satay Skewers
Air-fried chicken satay skewers with coconut marinade and peanut sauce.
Croquettes de Crevettes Grises (Belgian Grey Shrimp Croquettes)
Crisp grey shrimp croquettes with nutmeg béchamel filling
Julbord Pickled Herring (Sweet-Sour Brine with Dill and Red Onion)
Pickled herring in sweet-sour brine with dill and red onion
Plateau d’Huîtres (French Oyster Platter with Mignonette)
Oysters on ice with lemon and shallot mignonette
Spätzle Mushroom Bowl with Creamy Mushroom Sauce
Spätzle with creamy mushroom sauce, onion, garlic and parsley
Jägerschnitzel (Pork Schnitzel with Mushroom Gravy)
Crisp pork schnitzel topped with creamy mushroom gravy
Kjøttkaker (Norwegian Beef Meatballs with Brown Gravy)
Norwegian beef meatballs served with creamy brown gravy
Vegetarian Maultaschen (Pasta Parcels with Spinach and Ricotta)
Maultaschen pasta parcels with spinach and ricotta
Roladki Wieprzowe z Pieczarkami (Pork Rolls with Mushroom Filling)
Polish pork rolls filled with mushrooms and onion
Rahmspinat mit Spiegelei (Creamed Spinach with Fried Egg)
Creamed spinach topped with fried eggs
You might also like
Semolina Porridge with Honey, Cardamom and Blueberries
Creamy semolina porridge with honey, cardamom and blueberries
Cháo Gà (Vietnamese Chicken Rice Porridge)
Silky Vietnamese chicken rice porridge with ginger and herbs
Bruine Bonensoep (Dutch Brown Bean Soup with Bacon)
Thick brown bean soup with bacon and smoked sausage
Ginger Milk Tea
Hot ginger milk tea brewed with black tea, milk and sugar
No-Churn Thai Coconut Ice Cream
No-churn coconut ice cream made with double cream and coconut milk
Thai Coconut Prawn Bowl
Coconut prawn curry served over jasmine rice with crisp vegetables
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
