MUSHROOM RAGOUT
Provided by Molly O'Neill
Time 50m
Yield About 6 cups
Number Of Ingredients 11
Steps:
- Remove the stems from the mushrooms and set aside for the broth. Slice the mushrooms in 1/4-inch slices. Heat a heavy-gauge nonstick skillet or a well-seasoned cast-iron skillet over medium heat; when the pan is hot, add 1 teaspoon of porcini oil. Place the sliced mushrooms flat in one layer in the skillet, season lightly with 2 teaspoons of the salt and and 1 teaspoon pepper and saute on both sides until golden, 1 to 2 minutes depending on the mushroom. Remove the sauteed mushrooms to a heavy pot and set aside. Repeat this process until all of the mushrooms have been seared. When the final batch is seared, add the dry sherry, scrape the pan well to deglaze and add to the pot of sauteed mushrooms.
- Place the pot over low heat. Add the thyme and the broths and simmer, seasoning with the remaining salt and pepper to taste. The mushrooms should simmer for about 30 minutes, until half the broth has evaporated. Add the parsley, stir well and refrigerate in a covered container for up to one week to use in other recipes.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 11 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1375 milligrams, Sugar 14 grams
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rayanforlife
[email protected]Thanks for sharing this recipe! I'm always looking for new ways to cook mushrooms.
Shawais Qureshi
[email protected]I'm looking forward to trying this recipe with different types of mushrooms.
Halie Couch
[email protected]This dish is very versatile. You can add different vegetables, proteins, and herbs to create your own unique recipe.
Esh Ita
[email protected]I served the ragout over pasta, but it would also be good over rice or mashed potatoes.
Wilson's Rabopape
[email protected]I had some leftover cooked chicken, so I added it to the ragout. It was a great way to use up leftovers!
Ali Essam Namisch
[email protected]Overall, this is a great recipe that I would recommend to anyone who loves mushrooms.
dustin shaffer
[email protected]I found the recipe to be a bit bland. I added some extra herbs and spices to taste.
Loyiso Booi
[email protected]This recipe was easy to follow and the results were amazing. Will definitely make it again!
Ustad Jee
[email protected]The sauce was a bit too thin for my liking, but the flavors were spot-on.
Hamza Sahi
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Nelly M
[email protected]Even my picky eaters enjoyed this dish! It's a great way to sneak in some vegetables.
Abduljalil Khan
[email protected]I'm not typically a mushroom fan, but this recipe changed my mind. The sauce was creamy and rich, and the mushrooms were perfectly cooked.
Jusna Parvin
[email protected]The mushrooms were tender and savory. I used a mix of mushrooms and it turned out great!
Samuel Hailu
[email protected]Delicious and easy to make - really enjoyed the depth of flavors. This has become a regular meal in our house!
Anonto Roy
[email protected]My family loved this dish, i paired it with roasted chicken and it was a hit!