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
SIMPLE MUSHROOM OMELETTE
Omelettes are international, here is a lovely recipe from India, with onions, mushrooms and mustard powder. Don't let the mustard powder scare you, its very good in this dish. Hope you will enjoy this simple recipe.
Provided by Baby Kato
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
- Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
- Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
- Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
- Spread evenly around the pan and sprinkle the mushrooms on top.
- When one side is cooked slowly fold the omelette into half with a wooden spoon.
- Remove from the flame and serve hot.
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.
MUSHROOM RAGOUT
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
MUSHROOM RAGOûT OMELET
Mushroom ragoût makes a luxurious filling for a simple omelet.
Provided by Martha Rose Shulman
Categories breakfast, dinner, lunch, quick, main course
Time 10m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add the olive oil or butter. When the oil feels hot when you hold your hand above it, or when the butter stops foaming, pour the eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, spoon the mushroom filling over the middle of the egg "pancake," and sprinkle the cheese over the mushrooms. Jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute longer. Tilt the pan and roll out the omelet onto a plate.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 303 milligrams, Sugar 1 gram, TransFat 0 grams
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.
CHEESY MUSHROOM OMELETTE
Whip up a tasty omelette with this recipe
Provided by Good Food team
Categories Breakfast, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
- Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
- Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.
Nutrition Facts : Calories 391 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.7 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
MUSHROOM RAGOûT WITH PAPRIKA
Categories Dairy Herb Mushroom Side Sauté Christmas Quick & Easy Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 10
Steps:
- Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms. Finely chop shallots.
- In a deep 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened. Add Cognac and cook over moderate heat, stirring, 1 minute. Stir in mushrooms and cook, stirring occasionally, 2 minutes. Add broth, heavy cream, paprika, and salt and pepper to taste and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes. (Ragout may be made up to this point 1 day ahead and cooled completely before being chilled, covered. Reheat ragout before proceeding.) Mince parsley. Remove skillet from heat and stir in parsley and sour cream. Heat ragout over moderate heat, stirring, until hot (do not let boil).
MUSHROOM OVEN OMELET
If you're looking for an entree that can be served for breakfast, lunch or dinner, try this recipe from Barbara Nowakowski of North Tonawanda, New York. Her versatile egg bake picks up flavor from cheese, mushrooms and bacon.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute mushrooms in butter until tender; drain. In a bowl, combine the flour, eggs, milk and pepper until smooth. Stir in 1 cup cheese, bacon and mushrooms. Pour into a greased 8-in. square baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 18-20 minutes or until eggs are completely set.
Nutrition Facts : Calories 401 calories, Fat 29g fat (16g saturated fat), Cholesterol 392mg cholesterol, Sodium 868mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
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
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
MUSHROOM OMELET
This tasty version of a basic omelet reminds me of my childhood when I'd help my father search for mushrooms in the forest near our home. The caraway seed really enhances the flavor of the mushrooms.
Provided by Taste of Home
Time 20m
Yield 1-2 servings.
Number Of Ingredients 8
Steps:
- In an 8-in. skillet, heat butter until it sizzles. Saute mushrooms, caraway seeds and lemon-pepper for 3-5 minutes. , In a small bowl, beat the eggs, milk salt and pepper. Pour over mushrooms. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in half.
Nutrition Facts : Calories 181 calories, Fat 14g fat (6g saturated fat), Cholesterol 336mg cholesterol, Sodium 338mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
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