MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
WILD MUSHROOM RAGù
When I was working in Tuscany during porcini season I always wanted to go foraging for mushrooms, but the Italians are so secretive about where they find their prized porcini that I could never convince anyone to take me with them. So, while I never got to go hunting for fresh porcini, I did learn how to use dried ones to make this gorgeous sauce. If you've never used them before, dried porcini are a fantastic way to add a huge bump of mushroomy goodness to almost anything. And, because you have to soak them first, you get the added benefit of the fastest, most flavorful vegetarian stock ever; one that you can then add to your sauce to give it an even richer, earthier boost of flavor-just like I do here.
Yield serves: 4 to 6
Number Of Ingredients 11
Steps:
- Soak the porcini in 3 cups hot water until very soft, about 30 minutes.
- Coat a large wide saucepan generously with olive oil and bring to medium-high heat. Add the onion and red pepper and season with salt; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more.
- Add the fresh mushrooms, season with salt, and sauté until soft, 8 to 10 minutes. Add the wine and continue cooking until reduced by half, 5 to 6 minutes more.
- Using your hand, scoop the porcini out of the soaking water, being careful not to disturb the water-you want the crud to stay settled. Put the porcini in a food processor, ladle in about 1/2 cup of the soaking liquid, and purée to a very smooth paste.
- Add the porcini paste, 2 cups of the porcini water, and 1 cup of the stock to the pan; toss in the thyme bundle and the bay leaf. Taste and season with salt if needed. Bring the liquid to a boil (BTB) and reduce to a simmer (RTS). Simmer for 25 to 30 minutes, adding more stock if needed; this sauce should be saucy but not soupy. Remove the thyme bundle and bay leaf before serving. Serve tossed with pasta or gnocchi or over polenta.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
BEST-EVER WILD MUSHROOM RAGU
"Ragu" is a broad term used to describe a rich, slowly cooked Italian meat sauce. It's hearty, intensely flavorful, & unlike a slowly simmered marinara or tomato sauce, ragu is all about the meat (or a meaty ingredient, like mushrooms!). I learned how to cook ragu 10+ years ago, working at a fine dining Northern Italian restaurant. To this day, it's one of my favorite things to cook! We've shared many ragu recipes over the years here on PWWB, but never a meatless version...until now! This Wild Mushroom Ragu recipe delivers the same rich & hearty flavor of ragu, but without the meat. Instead, it uses 3 types of mushrooms - cremini mushrooms, beautiful wild mushrooms, & decadent porcini mushrooms - to create the ultimate mushroom flavor. The mushrooms simmer with garlic, herbs, & vermouth, creating an intensely aromatic & boldly flavored sauce that's perfect to toss into pasta or serve over polenta. Since they're the star of the dish, be sure to use the highest quality mushrooms you can find (refer to the Recipe Notes, below, for suggested mushroom varieties). Take time to really brown them well, which develops both their flavor & texture. While it's a completely meatless dish, the use of parmesan & heavy cream prevents it from being strictly vegetarian or vegan. However, with a couple of very simple tweaks, you can easily make your mushroom ragu free of dairy & animal rennet - refer to the Recipe Notes, below, for guidance.
Provided by Jess Larson
Categories Pasta Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Add 3 tablespoons of olive oil to a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat. Once hot & shimmering, add half of the mushrooms. Stir to coat the mushrooms in the oil then cook, stirring occasionally, until deeply browned & golden, about 8-10 minutes. Once browned, season with a good pinch of kosher salt & ground black pepper as desired. Transfer the browned mushrooms to a plate & set aside. Repeat with the remaining mushrooms.
- Meanwhile, as the fresh mushrooms brown, reconstitute the dried porcini mushrooms. Add the vegetable broth & dried porcini mushrooms to a small saucepan over medium-high heat. Bring to a boil & reduce heat to maintain a gentle simmer. Simmer 10 minutes to reconstitute the mushrooms. Use a slotted spoon or spider strainer to remove the mushrooms from the pot, allowing all excess liquid to drain back into the pot. Remove the porcini-infused stock from the heat & set aside for later use. Transfer reconstituted porcini mushrooms to a cutting board & finely chop. Set aside.
- Once the fresh mushrooms are browned, cook the aromatics. Add the remaining 2 tablespoons olive oil to the same pot used to brown the mushrooms. Reduce heat to medium. Once hot & shimmering, add the onions. Season with 1/2 teaspoon kosher salt & ground black pepper, as desired. Cook, stirring occasionally, until softened & fragrant, about 5-6 minutes. Add the chopped porcini mushrooms from Step 2 & cook, stirring occasionally, until most of the moisture is cooked out, about 1-2 minutes. Add in the garlic & fresh thyme. Cook, stirring constantly, until fragrant, about 1-2 minutes longer.
- While the aromatics soften, it's a great time to get your pasta going. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta - do NOT rinse it!
- Increasing the heat to medium-high, pour the dry vermouth into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3-4 minutes, until the vermouth is almost completely absorbed into the aromatics.
- Add the porcini-infused stock from Step 3 to the pot, along with the grated parmesan. Stir to combine. Bring the ragu to a boil, then reduce to a simmer. Simmer 5-7 minutes, until thickened slightly. Stir in the heavy cream & the browned mushrooms from Step 1. Taste & adjust seasonings as desired.
- Add the cooked pasta to the pot with the wild mushroom ragu sauce, tossing to coat. The wild mushroom ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with & absorb some of the wild mushroom ragu.
- Portion the wild mushroom ragu pasta into individual pasta bowls, topping with additional grated parmesan & chopped fresh herbs as desired. For an extra-luxe finishing touch, I like to finish each bowl with the lightest drizzle of black truffle oil. Serve immediately. Enjoy!
Nutrition Facts : Calories 510 calories, Sugar 6.9 g, Sodium 656.7 mg, Fat 23.4 g, SaturatedFat 5.2 g, TransFat 0.1 g, Carbohydrate 60.2 g, Fiber 5.5 g, Protein 15.4 g, Cholesterol 10.5 mg
MUSHROOM LASAGNA
This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they're lighter than regular lasagna noodles. But I still boil them because I think the results are better if they're cooked until they're flexible (a couple of minutes) first.
Provided by Martha Rose Shulman
Categories dinner, sauces and gravies, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
- Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
- Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 636 milligrams, Sugar 9 grams
MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
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