MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
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Lyraice Bulie
[email protected]This is one of my favorite mushroom recipes. It's so easy to make and it always turns out delicious.
Asha Ibrahim
[email protected]I've made this ragout several times and it's always a crowd-pleaser. It's the perfect dish for a special occasion.
Stoke
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also very delicious.
fatima khonnar
[email protected]I made this ragout for a potluck and it was a hit! Everyone loved it.
Aaron Shrader
[email protected]This ragout is a great way to use up leftover mushrooms. It's also a very affordable dish to make.
Isiah Battle
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this ragout. The mushrooms were cooked perfectly and the sauce was very flavorful. I would definitely make this again.
Mohamed Alqadri
[email protected]I wasn't sure how this ragout would turn out, but I was pleasantly surprised. It was delicious! The mushrooms were cooked perfectly and the sauce was very flavorful.
Sarah 777
[email protected]This recipe is a keeper! It's so easy to make and it tastes amazing. I've already made it twice and I'm planning on making it again soon.
Brian Ogutu
[email protected]I've made this ragout several times and it's always a hit. It's the perfect comfort food for a cold night.
Fawad Ali
[email protected]This is one of my favorite recipes. It's so easy to make and it always turns out delicious.
Asim Bashir
[email protected]I made this ragout last night and it was delicious! The sauce was so creamy and flavorful and the mushrooms were cooked perfectly.
Khalid shah taran Khalid shah taran
[email protected]This is my go-to recipe for mushroom ragout. It's always a crowd-pleaser and it's so easy to make.
Deeq Cabdrisaaq87
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. I've made it for parties and potlucks and it's always a hit.
A. K. M. RUHUL AMIN
[email protected]This ragout is delicious! The mushrooms are tender and the sauce is creamy and flavorful. I served it over pasta and it was a hit with my family.
Pitikwe William
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this ragout. The mushrooms were cooked perfectly and the sauce was very flavorful. I would definitely make this again.
Geofrey Kalyango
[email protected]This dish is so easy to make and it tastes amazing! I love the combination of mushrooms, cream, and white wine. It's the perfect comfort food for a cold night.
sana rahman
[email protected]I made this ragout for a dinner party last night and it was a huge hit! Everyone loved the creamy texture and the rich flavor of the mushrooms. I will definitely be making this again.
Rana Zaghem
[email protected]This mushroom ragout is a delightful dish that is perfect for a special occasion. The flavors are rich and complex, and the texture is creamy and smooth. I highly recommend it!