Mushroom Ragout

Name: Mushroom Ragout
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

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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.