Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings

Ingredients

Directions

In a small bowl, soak the porcini mushrooms in 1 1/2 cups hot water until softened, 15 minutes.

In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add one-third of the assorted mushrooms, season with salt and pepper and cook, stirring occasionally, 4 minutes, or until lightly browned. Remove mushrooms to a plate and repeat twice with remaining mushrooms. Return all cooked mushrooms to skillet.

Drain porcini mushrooms, reserving liquid, and coarsely chop. Add porcini, shallot and garlic to mushrooms and cook over moderate heat, stirring, 3 minutes. Strain porcini liquid over mushroom mixture, stopping before adding any grit or sand. Boil over high heat 4 minutes, or until reduced by half. Stir in parsley and season with salt and pepper. Remove from heat and fold in remaining 1 tablespoon butter.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

Recipe courtesy of Giada De Laurentiis

Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter)

Recipe courtesy of Guy Fieri

Mushroom Ragout

Recipe courtesy of Food Network Kitchen

Beef and Mushroom Ragout

Recipe courtesy of Hans Rockenwagner

Truffled Mushroom and Spinach Ragout

Recipe courtesy of Ming Tsai

Crispy Polenta Cakes with Wild Mushrooms Ragout

Recipe courtesy of Sara Moulton

Baked Oysters With Wild Mushroom Ragout

Recipe courtesy of John Besh

Browse Reviews By Keyword