MUSHROOM RAGOUT
Nigella Lawson brought this recipe to The Times in a 2006 article about vegetarian comfort food. "The mushrooms, which are easy to cook, require a certain amount of patience and trust. Once you tumble your huge pile of prepared mushrooms into the pan, you could quite reasonably believe they will never cook down, never lose their bouncy rawness and could go on absorbing oil forever. Just start by moving them around gingerly in the pan and then, when they have all had their turn in the heat, clamp on a lid and let them give off their bosky juices." Serve with Ms. Lawson's Spiced and Herbed Millet (as shown) or rice.
Provided by Nigella Lawson
Categories dinner, main course
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak porcini in 1 1/2 cups boiling water until softened, at least 20 minutes. Pick over fresh mushrooms, tearing or slicing bigger ones as needed.
- Place a large sauté pan over medium heat and add olive oil. Add onion and garlic and sauté until softened. Stir in cumin and celery salt. Drain porcini, reserving liquid, and add to pan, stirring for 1 to 2 minutes.
- Add fresh mushrooms and turn in pan until they begin to soften. Cover and cook, stirring occasionally, for 5 minutes.
- Stir in flour, followed by porcini soaking liquid and sherry. Cover and simmer until mushrooms are cooked through but retain a meaty bite, about 20 minutes. Transfer to a warmed platter, and sprinkle with a mixture of lemon zest and parsley. Serve with millet (as shown) or rice.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 4 grams
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Waqarkhan Khan
[email protected]This recipe is very similar to one that my grandmother used to make. I can't wait to try it and see if it tastes as good as hers.
A Malone
[email protected]I'm not sure about this recipe. I've never cooked with mushrooms before.
Yaa Bosomtwi
[email protected]This recipe looks delicious! I can't wait to try it.
Canchola Gomez
[email protected]I would love to try this recipe, but I'm allergic to mushrooms. Do you have any suggestions for a substitute?
Bankole tope
[email protected]I followed the recipe exactly and it turned out great! I highly recommend this recipe.
Yusuff sodick
[email protected]This ragout was too runny for my taste. I had to thicken it with some cornstarch.
VIVO CHICKN
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
Manana Rivent
[email protected]This recipe is a keeper! I will definitely be making it again.
Ali Rehman
[email protected]I've made this ragout several times now, and it's always a hit. It's so easy to make and the flavor is amazing.
iSMART JUTT
[email protected]I made this ragout for a dinner party, and it was a huge success. Everyone loved it! I highly recommend this recipe.
Catherine
[email protected]This was an easy and delicious recipe. I used a variety of mushrooms, and the ragout was full of flavor. I served it over rice, and it was a perfect comfort food meal.
david ealy
[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 flavorful and creamy.
Amy Doherty
[email protected]This mushroom ragout was a hit with my family! The flavors were rich and complex, and the mushrooms were perfectly tender. I served it over pasta, and it was a delicious and satisfying meal.