Mushroom Ragout

Total Time:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min

Yield:
4 to 6 servings

Ingredients
  • 2 tablespoons dried porcini mushrooms
  • 3 tablespoons extra-virgin olive oil
  • 1 small carrot, diced
  • 1/2 celery stalk, diced
  • 1 medium shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 2 cups crushed canned tomatoes with juice (about one 28-ounce can)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices
  • 1 tablespoon unsalted butter
  • Freshly ground black pepper
  • Serving suggestion: pasta like penne or fusilli, polenta, or with toasted bread
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes. Remove the mushrooms from the soaking liquid and coarsely chop. Strain and reserve the liquid.

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the carrots, celery, and shallots, and cook until softened, about 5 minutes. Add the garlic, porcini, rosemary, and cook for 2 minutes more. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half. Add the tomatoes and a 1/2 teaspoon of the salt. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes.

In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat. When the foam begins to subside, add the mushrooms. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes. Add the remaining 1/2 teaspoon salt and season with pepper to taste. Add the mushrooms to the tomato sauce and simmer for 5 minutes. Serve as is, or with pasta, polenta, or toasted bread.


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