Wednesday, 31 December 2008

Post#110 Mushroom Ragout Recipe from the Chef at Travian

I cut and pasted the following recipe from the forum at Australian Server 2. Travian caught my eye back in September when I saw that it was being widely advertised as the most popular browser-based strategy game. I've never had anyhting to do with this particular sort of Internet pastime so I decided to have a go. It's apparently played by people aged from seven to seventy and some people become quite addicted to it. If you have a couple of friends who can mind your account for you ("sitters" as they call it), you can play it fairly successfully without a lot of time being invested.

I saw this recipe posted on the forum by a player using the handle "Tylers". If you want to take him up on his invitation to respond you'll need to register to play on Australian Server 2 to access the forum.

"As most of you will know by now I am a Head Chef in a restaurant... and today I had to make the MOST amazing recipe I have ever tasted and I wanted to share it with you... it's cheap, quick and easy to make:

Mushroom Ragout (Serves 2)


-About 7-10 medium sized mushrooms (Any kind)
-Half a glass of white wine (Any kind)
-Thickening powder, if not then flour (Plain or corn)
-Some frying oil (Sunflower, rapeseed etc.)
-3 cloves of garlic
-300ml Fresh Double Cream
-Some rice or pasta etc. to accompany


1. Chop your onions and slice your mushrooms, put a saucepan of water on the boil for your rice/pasta.

2. Put about 3 tablespoons of oil into a frying pan and put your onions and mushrooms on until nice and golden brown.

3. Put your rice/pasta on the boil.

4. Put your fried up mushrooms and onions into a saucepan and add the cream (Stir regularly).

5. Add your garlic and as much of the wine as you like. If you like your food nice and rich, then add the whole half glass; if you only want a bit, just add a splash.

6. Leave it to simmer for 5-10 minutes whilst stirring it regularly.

7. Add some thikening powder/flour until the ragout sauce is the consitency of custard.

8. Plate up your rice and top it off with your ragout.

9. Grab a beer or a glass of wine and enjoy I really do emplore you to try this out... it is sooo nice!

Oh and by the way if you do make it then post your thoughts or possible additions or improvements to the recipe! - T"

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