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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Habiba Siraj
s_habiba@hotmail.frThis looks like a great recipe for a cozy fall dinner.
Brighton Ngwenya
ngwenyabrighton@yahoo.comI love how this recipe uses simple ingredients to create such a delicious dish.
Deliah Dornes
d.d@hotmail.frThis is a great recipe for a weeknight meal. It's quick and easy to make, and it's also very affordable.
manisha yonghang
m@gmail.comCan't wait to try this recipe for my next dinner party.
Gill Gill
g-g@hotmail.frI'm not a big fan of mushrooms, but this recipe might just change my mind.
POP Fg CORN
cornp90@yahoo.comThis recipe seems like a great way to use up leftover mushrooms.
Sayed Suvo
s-s96@aol.comWill definitely try this recipe soon. Looks delish!
Md. Hridoay
h-m@aol.comI followed the recipe exactly and it turned out great! So flavorful and comforting.
ABUBAKAR MEDIA
abubakar@aol.comThis was a bit bland for my taste. I think I would add more herbs and spices next time.
Theo James Freeman
t_f@aol.comI love that this recipe is so versatile. I was able to use different types of mushrooms, and I also added some roasted vegetables. It was delicious!
Md Raihan
mr@gmail.comI was impressed with how quickly this dish came together. I was able to make it in under an hour, and it tasted like it had been simmering all day.
Jennifer Dorsey
dorseyj24@hotmail.comThis was a great recipe, and it was so easy to follow. I had never made ragout before, but it turned out perfectly. I will definitely be making this again.
Khaj Khan
khankhaj@gmail.comMy gosh, this mushroom ragout was to die for! The flavors were so rich and complex, and the texture was perfect. I served it over mashed potatoes and it was an instant hit with the family.