MUSHROOM RAGOUT (SERVE WITH MASHED POTATOES)
If you love mushrooms, scroll no further. I should just leave it at that shouldn't I? But I can't, this mushroom recipe is fantastic and just writing about it, well I'm hungry and now need to eat this for dinner.
Provided by MellowMel
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles. Add mushrooms; cook, stirring, until mushrooms are just tender.
- Add tomato paste and wine to mushroom mixture; bring to a boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add the water and stock, return to a boil. Reduce heat; simmer, uncovered, 30 minutes. Stir in thyme.
Nutrition Facts : Calories 113.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.7, Sodium 70.2, Carbohydrate 12.8, Fiber 1.9, Sugar 4.3, Protein 4.5
MUSHROOM RAGOUT
Nigella Lawson brought this recipe to The Times in a 2006 article about vegetarian comfort food. "The mushrooms, which are easy to cook, require a certain amount of patience and trust. Once you tumble your huge pile of prepared mushrooms into the pan, you could quite reasonably believe they will never cook down, never lose their bouncy rawness and could go on absorbing oil forever. Just start by moving them around gingerly in the pan and then, when they have all had their turn in the heat, clamp on a lid and let them give off their bosky juices." Serve with Ms. Lawson's Spiced and Herbed Millet (as shown) or rice.
Provided by Nigella Lawson
Categories dinner, main course
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak porcini in 1 1/2 cups boiling water until softened, at least 20 minutes. Pick over fresh mushrooms, tearing or slicing bigger ones as needed.
- Place a large sauté pan over medium heat and add olive oil. Add onion and garlic and sauté until softened. Stir in cumin and celery salt. Drain porcini, reserving liquid, and add to pan, stirring for 1 to 2 minutes.
- Add fresh mushrooms and turn in pan until they begin to soften. Cover and cook, stirring occasionally, for 5 minutes.
- Stir in flour, followed by porcini soaking liquid and sherry. Cover and simmer until mushrooms are cooked through but retain a meaty bite, about 20 minutes. Transfer to a warmed platter, and sprinkle with a mixture of lemon zest and parsley. Serve with millet (as shown) or rice.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 4 grams
MUSHROOM PORK RAGOUT
Savory slow-cooked pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.
Nutrition Facts : Calories 360 calories, Fat 7g fat (2g saturated fat), Cholesterol 122mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
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
MUSHROOM RAGOUT
I just saw this on the Food Network on the show "How To Boil Water". It was paired with a roast beef tenderloin. The tenderloin was cooked the same way as a lot of recipes already posted here so I won't duplicate it. However, I didn't find the recipe for the Mushroom Ragout so here it is. Hey - What's not to like about mushrooms, wine and heavy cream? You can use any combination of mushrooms or just one kind if that's what is available in your area. If Madeira wine isn't available you can use a dry white wine, but my preference for this recipe is a Madeira. The Shitake mushrooms have a hard stem so they must be removed but you can use the stems on the button and cremini mushrooms. You may have to cook the mushrooms in two batches if they won't fit in a single layer in your skillet.
Provided by Luby Luby Luby
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
- Remove the shitake stems and discard.
- Quarter the mushrooms and set aside.
- Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
- Add the mushrooms to the skillet in a single layer in the pan.
- Do not pile the mushrooms on top of one another.
- Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
- If skillet seems dry add the additional 2 tablespoons butter.
- Cook until nicely browned, about 5 minutes.
- Add the shallot or onion and garlic and cooked until softened about 3 minutes.
- Add the salt, pepper, and thyme.
- Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
- Add the heavy cream and bring to a boil.
- Cook for about 45 seconds to 1 minute.
- Remove from heat and serve.
MASHED POTATOES WITH ZUCCHINI RAGOUT
Make and share this Mashed Potatoes With Zucchini Ragout recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To make the potatoes: place potatoes in a big pan; cover with water; bring to a boil.
- Decrease heat; simmer 15 minutes or until tender; drain.
- Return potatoes to pan; add 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Mash potato mixture with a potato masher to desired consistency; cover and keep warm.
- Heat milk over medium heat in a large nonstick skillet to 180° or until tiny bubbles form around edge (do not boil); stir in spinach, cook 1 minute or until spinach melts.
- Add milk mixture and green onions to potato mixture, stirring to combine.
- To make ragout: wipe skillet with paper towels; heat 2 tablespoons oil in skillet over medium heat.
- Add in sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring often.
- Add in mushrooms; cook 7 minutes or until mushrooms are tender, stirring often.
- Add in zucchini; cook 2 minutes, stirring often.
- Stir in water and the next 5 ingredients; simmer, uncovered, 15 minutes, stirring occasionally.
- Serve ragout over potatoes; sprinkle with cheese.
Nutrition Facts : Calories 287.6, Fat 8.6, SaturatedFat 2.1, Cholesterol 6.2, Sodium 671.3, Carbohydrate 46.7, Fiber 6.2, Sugar 8.8, Protein 9.9
MUSHROOM RAGOUT OVER SOFT POLENTA (ITALIAN)
We really enjoy this and I've also made it when my vegetarian neice or friend came over. This is a great meal but can also be a side. I got this recipe from the a newspaper clipping.
Provided by Marlitt
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mushroom Ragout:.
- Heat olive oil in a large pan over medium heat.
- Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
- Add mushrooms and toss.
- Pour wine or water over mushroom mixture and season with salt and pepper.
- Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
- While mushrooms are simmering start the polenta.
- Stir in fontina cheese and stir until cheese has melted.
- Polenta:.
- Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
- Pour in the 3 cups of broth add the salt and bring to a boil.
- Pour in the cornmeal stirring constantly.
- Reduce heat to low and cook 20 minutes stirring often.
- Stir in cheese.
- Quickly turn into a large shallow bowl.
- Pour mushroom mixture over top, and sprinkle with additional parsley.
- Serve immediately.
Nutrition Facts : Calories 313.2, Fat 16.9, SaturatedFat 3.2, Cholesterol 5.5, Sodium 698.7, Carbohydrate 32.2, Fiber 4.1, Sugar 4, Protein 9.1
BEEF AND WILD MUSHROOM RAGOUT
Make and share this Beef and Wild Mushroom Ragout recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 5-quart Dutch oven; dry the beef with paper towels and sprinkle with salt and pepper.
- Add the beef to the pan; brown on all sides.
- Stir in the onions; cook/stir until they are softened, 3-4 minutes.
- Add in the mushrooms; cook another 3 minutes, stirring often.
- Add in soup mixes; stir to blend.
- Add in the wine, stirring up any browned bits on the bottom of the pan; cook 2-3 minutes.
- Add in the tomatoes, water, thyme, and bay leaf; bring to a boil.
- Decrease heat to low and simmer the stew, covered, stirring occasionally, until the meat is tender, 2-3 hours.
- Taste the sauce, adding additional salt and pepper if needed.
- Remove bay leaf before serving.
Nutrition Facts : Calories 410.4, Fat 19.8, SaturatedFat 6.8, Cholesterol 104, Sodium 852.9, Carbohydrate 13.1, Fiber 2, Sugar 5.6, Protein 39.1
MUSHROOM RAGOUT
Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.
Provided by AlliePeacock
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g
ARTICHOKE, MUSHROOM AND POTATO RAGOûT
This robust Provençal ragout is more of a cool weather recipe than Tuesday's ragout with peppers and tomatoes.
Provided by Martha Rose Shulman
Categories main course
Time 1h30m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
- Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
- Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
- Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
- Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 5 grams
MUSHROOM RAGOUT IN A SAVORY CRUST
Provided by Molly O'Neill
Categories dinner, main course
Time 2h50m
Yield 6 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 1126, UnsaturatedFat 21 grams, Carbohydrate 107 grams, Fat 69 grams, Fiber 15 grams, Protein 25 grams, SaturatedFat 42 grams, Sodium 1381 milligrams, Sugar 13 grams, TransFat 2 grams
MUSHROOM RAGOUT
Provided by Molly O'Neill
Time 50m
Yield About 6 cups
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 11 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1375 milligrams, Sugar 14 grams
CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
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