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Crayfish and Mushroom Ragout

Crayfish and Mushroom Ragout

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label Mushroom Base, Crayfish and Mushroom Ragout combines the bold flavors of shallots, garlic, crepes, Penrod, white wine, thyme, and crayfish.

What You'll Need

Recipe Ingredients

Yield: 1 gallon

Amount Ingredients
3 Tbsp. Shallots, Finely Diced
3 cloves Garlic, Minced
4 oz. Custom Culinary® Gold Label Mushroom Base
1 lb. Cèpes, Julienne Cut
4 oz. Butter
1/2 cup Pernod
2-1/2 cups Dry White Wine
2-1/2 qts. Heavy Cream
1 Tbsp. Thyme, Fresh Chopped
4 lbs. Crayfish, Cooked and Shelled

  1. In a large sauté pan, melt butter over medium heat. Add shallots and garlic. Sauté 3-5 minutes, stirring frequently.
  2. Add Custom Culinary® Gold Label Mushroom Base and cèpes. Sauté 3-5 minutes over medium heat.
  3. Add Pernod and wine. Reduce by half over medium heat, stirring frequently.
  4. Add cream and thyme. Reduce over medium heat until slightly thick. Add crab and continue cooking 5-7 minutes, stirring frequently.