Hearty Mushroom Ragout Recipes

MUSHROOM RAGOUT

Steps:

• Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
• Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
• Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
• Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
• Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.

MUSHROOM RAGOUT

Steps:

• Remove the stems from the mushrooms and set aside for the broth. Slice the mushrooms in 1/4-inch slices. Heat a heavy-gauge nonstick skillet or a well-seasoned cast-iron skillet over medium heat; when the pan is hot, add 1 teaspoon of porcini oil. Place the sliced mushrooms flat in one layer in the skillet, season lightly with 2 teaspoons of the salt and and 1 teaspoon pepper and saute on both sides until golden, 1 to 2 minutes depending on the mushroom. Remove the sauteed mushrooms to a heavy pot and set aside. Repeat this process until all of the mushrooms have been seared. When the final batch is seared, add the dry sherry, scrape the pan well to deglaze and add to the pot of sauteed mushrooms.
• Place the pot over low heat. Add the thyme and the broths and simmer, seasoning with the remaining salt and pepper to taste. The mushrooms should simmer for about 30 minutes, until half the broth has evaporated. Add the parsley, stir well and refrigerate in a covered container for up to one week to use in other recipes.

BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT

Steps:

• Bake the Potatoes:.
• Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
• Prepare the Mushroom Ragout:.
• While the potatoes are baking, prepare the ragout.
• In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy. Add shallots and saute until soft and translucent, about 5 minutes. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
• Assembly:.
• Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
• Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
• Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it's messy, but it's the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
• Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented.
• http://www.crumbblog.com/.

MUSHROOM RAGOUT

Steps:

• In a large skillet over medium-low heat, melt butter with olive oil. Add shallot; cook, stirring, until soft, about 5 minutes.
• Raise heat to medium. Add mushrooms; season with salt and pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes.
• Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes.
• Add thyme and wine or water. Cook until skillet is almost dry, 1 minute. Serve hot.

MUSHROOM RAGOûT ON TOAST

Steps:

• In a 9- to 10-inch heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and sage and cook, stirring, until onion is softened.
• Add mushrooms and soy sauce and cook, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and vinegar and boil until liquid is evaporated.
• Stir cornstarch mixture and add to mushrooms. Bring liquid to a boil, stirring, and simmer until thickened to desired consistency. Stir in parsley and salt and pepper to taste.
• Spoon mushroom ragout over toasts.

MUSHROOM RAGOUT IN A SAVORY CRUST

Steps:

• For the ragout, melt the the butter in a large, heavy-bottomed pot over low heat. Add the leeks and shallots and cook until soft, about 10 minutes. Add the white mushrooms, cover and cook, stirring occasionally, for 20 minutes. Add the shiitake and assorted wild mushrooms, the salt, pepper, sherry and cook, covered, for 40 minutes, stirring occasionally.
• Meanwhile, for the crust, slice the cold butter into a large bowl. Add the flour, salt and white pepper and, using a pastry cutter or two knives, work the flour into the butter. When the mixture resembles coarse cornmeal, form a well in the center. Beat together the egg yolks and water and stir into the flour and butter mixture until smooth. Divide into two balls and cool for 30 minutes in the refrigerator.
• Preheat the oven to 350 degrees.
• Lightly flour a board and roll out one batch of pastry. Gently press half the sage leaves into the dough. Line a deep dish pie pan with the dough and sprinkle it lightly with the 1 tablespoon of Parmesan for the crust. Stir the bread crumbs and 3 tablespoons Parmesan into the mushroom ragout and spoon into the pastry shell. Roll out the second batch of pastry, press the remaining sage leaves into the dough and top the pie, crimping the edges well. Bake for 45 minutes. Remove from oven and let rest for 15 minutes before cutting. Serve.

WILD MUSHROOM AND PARSNIP RAGOUT WITH CHEESY POLENTA

Steps:

• Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
• Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
• Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
• Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.

HEARTY MUSHROOM RAGOUT

Steps:

• Bring a large pot of water to a boil for the pasta.
• Meanwhile, in a high sided skillet, heat the oil over medium heat. When the oil ripples, add the mushrooms, allspice, bay leaf, oregano, and black pepper and cook until the mushrooms darken and become tender, 6-7 minutes.
• Add the carrots, celery, onions, garlic, and cubanelle and bell peppers and season with salt. Cook for 6-7 minutes more, then stir in tomato paste and cook 1 minute. Add the wine and stir with a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook for 1 minute to reduce the wine, then stir in the stock and tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with Worcestershire and salt and pepper to taste. Simmer for 10 minutes more, then discard the bay leaf.
• While the ragout is cooking, salt the boiling water and cook the penne to al dente. When the pasta is done, drain it and return it to the hot pot. Toss with half the sauce, the basil, and the 1/2 cup of grated cheese. Top bowlfuls of pasta with the remaining sauce and pass more grated cheese at the table. Enjoy!