never cook with a wine wouldn't drink

Ragout of Mushrooms and Onions

The thing I love most about this recipe (in addition to the deliciously earthy mix of mushrooms with softly sweet onions and the zing of bright autumn flavor from ACADEMIE Blend #2!) is that it's served over toast! How easy is that? And by now you're catching on to my S.O.P. of "serve with a green salad", so dinner is ready in a flash. What's not to love? Serves 4.


1-1/2 lbs mixed mushrooms, your choice

4 Tablespoons butter

2 shallots, minced

1 medium onion, cut into thin slices

1 Tablespoon flour

Salt and pepper to taste

Nutmeg to taste

1/2 cup ACADÉMIE Blend #2

Fresh minced parsley

Buy the wine for this recipe by clicking here


Wipe mushrooms clean with a paper towel. Cut large mushrooms into pieces and leave smaller mushrooms whole or half them. Melt 2 Tablespoons of butter in a heavy saucepan and add sliced onions. Cook slowly on low heat until caramelized, about 15 minutes.

Meanwhile, add wine to a small pot and simmer for 5 minutes to burn off the alcohol.

Transfer onions to a plate. Melt remaining 2 Tablespoons of butter and add minced shallots. Cook on medium for 3 or 4 minutes until translucent, then add mushrooms to the pan. Cook on low until mushrooms begin releasing their juice, about 5-10 minutes. Add caramelized onions back into pan. Turn up heat to medium and sprinkle flour over mushroom and onion mixture, then stir.

Add the simmered wine, salt, pepper, and a pinch of nutmeg and continue to stir. Broth should thicken to a sauce in a few minutes.

Serve over thick slices of toasted bread and garnish with chopped parsley.

30 minutes


ACADÉMIE Kitchen Creations