A Lovely Mushroom Ragout

Submitted by: Theo Hummer
This recipe came from the Cook's Illustrated book Best Soups & Stews, though I have modified it somewhat. Serve over polenta or mashed potatoes on a chilly evening.

Serves: 4 to 6

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: main · side · mushroom · stew · autumn · ragout ·

Ingredients

5 Tbsp unsalted butter (or good olive oil, for vegans)
1 medium onion, minced
7 medium portobello mushrooms (about 1 lb), stems discarded, caps halved and then sliced 1/2 in thick
10 oz white mushrooms, stems trimmed and mushrooms halved
4 oz shiitake mushrooms, stems discarded, caps sliced thin
4 oz oyster mushrooms, stems discarded, caps halved or quartered depending on size
3 medium garlic cloves, minced
1 tsp minced fresh rosemary
1 tsp minced fresh sage leaves
1 tsp minced fresh thyme leaves
1/4 cup dry Madiera
2 Tbsp good mustard or prepared horseradish
1 cup canned diced tomatoes
1 1/2 tsp salt
2 Tbsp minced fresh parsley leaves
1 tsp balsamic vinegar

Method

1. Place the porcini in a small bowl and cover with 1 cup hto tap water. Soak until softened, about 20 minutes. Carefully lift the mus hrooms from the liquid with a fork. Wash the mushrooms under cold water if they feel gritty, then chop fine. Strain the soaking liquid through a strainer lined with a paper towel or coffee filter. Reserve the liquid separately.

2. Heat 2 Tbsp butter in a Dutch oven over medium heat. Add the onion and saute, stirring frequently, until softened and lightly browned, about 10 minutes. Add the portobello, button, and shiitake mushrooms and saute until the liquid they release has evaporated, about 10 minutes œ. Add the chopped porcini, oyster mushrooms, garlic, rosemary, sage, and thyme and cook until fragrant, about 30 seconds. Add the Madiera, scraping up any browned bits stuck to the pot. Add the reserved porcini soaking liquid, diced tomatoes, and salt and bring to a boil. Add mustard or horseradish. Reduce the heat to low and simmer until the flavors concentrate, about 20 minutes. (Ragout can be refrigerated in an airtight container for 3 or 4 days. Bring back to a simmer over medium-low heat.)

3. Stir in the remaining 3 Tbsp butter, parsley, and balsamic vinegar. Adjust the seasonings and serve immediately.

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