Mushroom Ragout

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 1/2 cup dried porcini mushrooms (1/2 ounces)
  • 4 tablespoons unsalted butter
  • 3/4 pound assorted mushrooms (such as crimini, shiitake or oyster), stems trimmed and thickly sliced
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped shallots
  • 1 garlic clove, minced
  • 1/2 cup finely-chopped parsley
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.


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