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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Hassan Mobiles
[email protected]This ragout is so delicious and easy to make. I highly recommend it.
Manda Winsome
[email protected]This recipe is a keeper! I'll definitely be making it again.
Jolie Mote
[email protected]I made this ragout for a dinner party last night, and it was a hit! Everyone loved it.
ITZ KENNY BANG THOLLIE
[email protected]This ragout is a great way to use up leftover mushrooms. I always have a few mushrooms left over from other recipes, and this is a great way to use them up.
Pedro Caio De Moraes Guedes Ruiz
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this ragout. The mushrooms were cooked perfectly, and the sauce was so flavorful. I'll definitely be making this again.
SLCTH-Mars
[email protected]This dish is so versatile. I've served it over pasta, rice, and even polenta. It's also great as a filling for ravioli or lasagna.
Sammy Ngure
[email protected]I love how easy this ragout is to make. I always have mushrooms on hand, so it's a great last-minute meal. The addition of white wine and herbs really elevates the flavor.
Pramod Thapa
[email protected]This mushroom ragout was divine! The flavors were rich and complex, and the texture was perfect. I served it over mashed potatoes, and it was absolutely heavenly. I will definitely be making this again and again.