Mushroom Ragoût Recipes

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MUSHROOM RAGU



Mushroom Ragu image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
Salt and freshly ground black pepper
1/2 cup Marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan

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.

MUSHROOM RAGOûT



Mushroom Ragoût image

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

1 ounce (about 1 cup) dried mushrooms, preferably porcinis
2 tablespoons extra virgin olive oil
2 shallots or 1/2 medium onion, finely chopped
2 garlic cloves, minced
1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
1 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
Salt to taste
2 teaspoons all-purpose flour
1/2 cup dry white wine such as sauvignon blanc or pinot grigio
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 teaspoons chopped fresh thyme
Freshly ground pepper
2 to 4 tablespoons finely chopped flat-leaf parsley

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



Mushroom Ragout image

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

1 ounce dried porcini mushrooms
2 pounds mixed fresh mushrooms (like button, cremini, chanterelle, oyster)
1/4 cup olive oil
1 onion, finely chopped
3 garlic cloves, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon celery salt
2 tablespoons flour
1/4 cup Amontillado or cream sherry
Finely grated zest of half a lemon
2 tablespoons chopped parsley

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



Mushroom Pork Ragout image

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

1 pork tenderloin (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
3/4 cup canned crushed tomatoes, divided
1 tablespoon chopped sun-dried tomatoes (not packed in oil)
1-1/4 teaspoons dried savory
1-1/2 cups sliced fresh mushrooms
1/3 cup sliced onion
1-1/2 cups hot cooked egg noodles

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 RAGU



Mushroom Ragu image

Enjoy this meatless version of an Italian-style classic, mushroom ragu, over pasta for a tasty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Number Of Ingredients 15

2 ounces dried porcini mushrooms
1 large red onion, coarsely chopped
4 medium carrots, coarsely chopped
4 medium ribs celery, coarsely chopped
1 pound mixed mushrooms, quartered, such as shiitake and cremini
6 tablespoons unsalted butter
Coarse salt and freshly ground black pepper
4 cups crushed tomatoes
1 sprig fresh basil, coarsely chopped
1 sprig fresh marjoram, coarsely chopped
1 sprig fresh rosemary, coarsely chopped
1 sprig fresh thyme, coarsely chopped
1 pound rigatoni pasta
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Chopped flat-leaf parsley leaves, for serving

Steps:

  • Place porcini mushrooms in a small shallow bowl with just enough hot water to cover. Let stand 30 minutes.
  • Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place carrots and celery in bowl of food processor; process until finely chopped. Transfer to a small bowl (separate from onion) and set aside. Place mixed mushrooms in bowl of food processor; process until finely chopped; set aside.
  • Heat butter in a large pot over medium-high heat. Add onion and 2 teaspoons salt and 1/2 teaspoon pepper; cook, stirring, until onion begins to brown, about 7 minutes. Add carrots and celery; stir to combine. Cook, stirring occasionally, until mixture is browned, 20 to 25 minutes.
  • Drain porcini mushrooms and finely chop. Add to pot along with chopped mixed mushrooms. Cook stirring occasionally, until liquid is released and mushrooms are browned, about 10 minutes.
  • Add tomatoes and cook, stirring occasionally, until liquid is slightly reduced, 6 minutes. Place basil, marjoram, rosemary, and thyme on a piece of cheesecloth, tying with kitchen twine to enclose; add to pot. Bring to a boil and reduce heat to medium-low; simmer for 1 hour.
  • Add 1 cup water and continue cooking for an additional 1 1/2 hours, stirring occasionally.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain, reserving some of the cooking water, if desired, and transfer to a large bowl. Add mushroom ragu and toss to combine. Stir in cheese and enough of the pasta water to form a sauce. Garnish with additional cheese and parsley.

MUSHROOM RAGU



Mushroom Ragu image

The earthy flavor of mushrooms is a delicious addition to the dinner table in this meatless, mushroom ragu.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 30m

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
1 small shallot, minced
1 1/2 pounds small white mushrooms, halved
Coarse salt and ground pepper
1 teaspoon minced fresh thyme
1/4 cup dry red or white wine, or water

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. Cook until skillet is almost dry, 1 minute. Serve hot.

CREAMY WILD MUSHROOM RAGOUT



Creamy Wild Mushroom Ragout image

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

1 tablespoon olive oil
1 ½ tablespoons butter
1 ¼ pounds assorted wild mushrooms, sliced
1 pinch salt
¼ cup minced shallots
2 tablespoons Cognac or brandy
1 tablespoon Champagne vinegar or white wine vinegar
½ cup creme fraiche
½ cup chicken broth
1 tablespoon chopped fresh marjoram
salt and pepper to taste

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

WILD MUSHROOM AND PARSNIP RAGOUT WITH CHEESY POLENTA



Wild Mushroom and Parsnip Ragout with Cheesy Polenta image

This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Wheat/Gluten-Free     Mushroom     Vegetarian     Dinner     Parsnip     Parmesan     Hominy/Cornmeal/Masa     Hazelnut

Yield Serves 4

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 small onion, coarsely chopped (about 3/4 cup)
1 garlic clove, finely chopped
1 thyme sprig
1 medium parsnip (about 7 ounces), peeled, finely chopped
12 ounces mixed wild mushrooms, such as maitake, shiitake, porcini, and/or crimini, cut into 1/2" pieces
1 tablespoon miso paste
1 tablespoon tomato paste
1/2 teaspoon cornstarch
1 3/4 teaspoons kosher salt, divided, plus more
1/4 cup red wine
1 cup quick-cooking polenta
5 cups (or more) whole milk
1/2 cup grated Parmesan, divided
1/4 cup roasted, unsalted hazelnuts, chopped

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.

MUSHROOM RAGOUT



Mushroom Ragout image

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

1 (14 ounce) can beef broth
1 cube beef bouillon
1 ½ teaspoons olive oil, divided
2 portobello mushroom caps, sliced
1 cup shiitake mushrooms, stems removed and sliced
1 clove garlic, sliced thin
¾ cup chopped, seeded Roma tomatoes
2 tablespoons red wine
1 tablespoon butter
2 tablespoons shaved Parmesan cheese

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 RAGOUT



Mushroom Ragout image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 7

1/2 cup dried porcini mushrooms (1/2 ounces)
4 tablespoons unsalted butter
3/4 pound assorted mushrooms (such as crimini, shiitake or oyster), stems trimmed and thickly sliced
Salt and freshly ground black pepper
1 tablespoon finely chopped shallots
1 garlic clove, minced
1/2 cup finely-chopped parsley

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 RAGOUT



Mushroom Ragout image

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

1 lb mixed mushroom (such as shitake, cremini or button mushroom)
2 tablespoons butter
2 tablespoons butter
1 medium shallots or 1/2 small onion, chopped
1/2 teaspoon kosher salt
fresh ground black pepper
3 sprigs fresh thyme, leaves stripped off stems
1 tablespoon minced garlic (or less depending on preference)
1/2 cup madeira wine or 1/2 cup white wine
1/3 cup heavy cream

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 RAGOûT WITH PAPRIKA



Mushroom Ragoût with Paprika image

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

1 1/2 pounds fresh white mushrooms
1 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobellos
1/2 pound shallots
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons Cognac
2/3 cup chicken broth
2/3 cup heavy cream
1 tablespoon paprika (preferably mild Hungarian)
1/2 cup packed fresh flat-leafed parsley leaves
2/3 cup sour cream

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).

CREAMY POLENTA & MUSHROOM RAGOUT



Creamy polenta & mushroom ragout image

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Provided by Barney Desmazery

Categories     Main course

Time 1h5m

Number Of Ingredients 16

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated

Steps:

  • Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
  • For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

HEARTY MUSHROOM RAGOUT



Hearty Mushroom Ragout image

Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue.

Provided by Sharon123

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

1/4 cup extra virgin olive oil
1 lb cremini mushroom, quartered (baby portobellas or you may use some button mushrooms too)
1/2 teaspoon ground allspice
1 fresh bay leaf
1 teaspoon dried oregano (or marjoram)
black pepper
1 medium carrot, peeled, grated (or finely chopped)
2 celery ribs, finely chopped
1 medium onion, finely chopped
4 -5 garlic cloves, chopped
1 cubanelle pepper, seeded, chopped (or try anaheim or even green bell pepper)
1 roasted red pepper, seeded, chopped (can use from a jar)
salt
3 tablespoons tomato paste
1 cup red wine
2 cups vegetable stock (or mushroom stock)
2 (15 ounce) cans stewed tomatoes
Worcestershire sauce (optional)
1 lb whole wheat penne (or pasta of choice)
1/2 cup fresh basil leaf, shredded (about 10)
1/3 cup parmigiano-reggiano cheese, grated (plus some to pass at the table)

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!

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MUSHROOM RAGU RECIPE - TESCO REAL FOOD
mushroom-ragu-recipe-tesco-real-food image
Add the sherry, scraping up any sediment at the bottom of the saucepan. Stir until the sherry has nearly cooked off, then add the remaining ingredients. Cook for 1 hr until the mushrooms have softened entirely and the sauce is thick. …
From realfood.tesco.com


MUSHROOM RAGOUT — MORE THAN GOURMET
In a small bowl, combine the first 8 ingredients. Melt the butter in a 12-inch sauté pan over medium heat. Add the onion and cook for 2 minutes; add the garlic and cook for another minute. Add the mushrooms and sauté until they absorb all the butter and begin to sizzle in the pan, about 4 minutes. Add the wine mixture, bring the liquid to a ...
From morethangourmet.com


MUSHROOM RAGOUT WITH HERBED RICOTTA & PAPPARDELLE RECIPE
Step 1. Put a large pot of water on to boil. Advertisement. Step 2. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring once, until browned, about 4 minutes. Add onion, two-thirds of the garlic and thyme; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
From eatingwell.com


ROASTED MUSHROOM RAGOUT - ELISSA GOODMAN
2020-12-28 Roasted Mushroom Ragout Serves 4 . Ingredients: 2 T. olive oil 1 small white onion 3-4 garlic cloves, minced 1 T. fresh chopped rosemary 1 tsp. fresh chopped thyme (could also use ½ tsp. dried) 1 pound baby bello or button mushrooms, cleaned and diced 14 1/2-ounce diced fire roasted tomatoes ½ cup red table wine
From elissagoodman.com


MUSHROOM RAGOUT RECIPE | MYRECIPES
Instructions Checklist. Step 1. Put cannellini beans in a medium pot, cover with water, and bring to a boil. Cover and turn off heat. Let sit 1 hour. Advertisement. Step 2. Drain beans, then return to pot and add carrot, celery, halved onion, whole garlic …
From myrecipes.com


GENNARO CONTALDO'S MUSHROOM RAGù RECIPE - BBC FOOD
Method. To make the pappardelle, put the flour in a large mixing bowl and make a well in the centre. Add the eggs and mix together to form a dough. Cover and …
From bbc.co.uk


WILD MUSHROOM RAGOUT RECIPE | SIDECHEF
In a sauté pan over medium heat, heat Olive Oil (1 Tbsp) , and sauté mushrooms until lightly browned, softened, and liquid has been reduced. Step 5. Add Butter (1 Tbsp) , garlic, and shallot, and continue to cook for 2 minutes, stirring. Step 6. Season with salt and pepper to taste and stir in parsley. Serve immediately as an accompaniment to ...
From sidechef.com


MUSHROOM RAGOUT RECIPE - MARIA SINSKEY | FOOD & WINE
Step 1. Clean mushrooms thoroughly, keeping each variety separate. Cut large mushrooms into bite-size pieces; leave small mushrooms whole. Advertisement. Step 2. …
From foodandwine.com


MUSHROOM RAGOUT RECIPE | EAT SMARTER USA
The Mushroom Ragout recipe out of our category mushroom! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


EASY MUSHROOM RAGU - FAMILYSTYLE FOOD
2019-02-17 Continue cooking until the mushrooms become tender and the liquid evaporates. Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed. Serve the ragu over Parmesan Polenta with grated Parmesan.
From familystylefood.com


MUSHROOM RAGù RECIPE - SERIOUS EATS
2021-03-18 Lift rehydrated dried mushrooms from soaking liquid and squeeze to remove excess liquid; fine-strain soaking liquid and reserve. In a large pot, heat oil over high heat until shimmering. Add onion, carrot, and garlic, and cook, stirring, until softened and beginning to brown on bottom of pot, about 6 minutes.
From seriouseats.com


MUSHROOM RAGOUT RECIPE TOP 3* I THOMAS SIXT FOODBLOG
1. Ingredients Tips for the Mushroom Ragout. The ragout which hardly differs from the mushroom goulash, you can prepare with the most different mushrooms. Fresh and brushed porcini mushrooms. Piopparello are small, tasty mushrooms. You can find local chanterelles yourself. 2. Recipe Mushroom Ragout.
From thomassixt.de


HEARTY WILD MUSHROOM RAGOUT RECIPE - MUSHROOM APPRECIATION
2022-03-01 1/2 cup red wine. 1 tablespoon soy sauce. 3 cloves garlic, finely chopped. 3 shallots, finely chopped. salt and pepper to taste. Heat the oil in a large saucepan over medium heat. Add the shallots and garlic and sauté until soft, about 3 to 5 minutes. Add the mushrooms and cook for 8 minutes, stirring frequently.
From mushroom-appreciation.com


EASY MUSHROOM RAGù RECIPE - THE MEDITERRANEAN DISH
2022-03-09 Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu. To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley.
From themediterraneandish.com


QUICK BEEF AND MUSHROOM RAGOUT | CANADIAN LIVING
2010-10-10 Cook mushrooms, carrots, onion, garlic and thyme for 2 minutes. Add beef stock and vinegar; bring to boil. Return beef and any accumulated juices to pan; reduce heat, cover and cook until vegetables are tender, about 12 minutes. Garnish with parsley.
From canadianliving.com


SIMPLY PERFECT: MAKE DAVID TANIS' MUSHROOM RAGOUT
2018-02-21 Add the onion, season with salt and black pepper, and cook, stirring, until softened and browned, about 10 minutes. Remove from the pan and set aside. Add 1 more tablespoon of oil to the pan and turn the heat to high. Add the brown mushrooms, season lightly, and stir-fry until nicely colored, about 3 minutes.
From foodrepublic.com


FRENCH MUSHROOM RAGOUT RECIPE | JUSTADDMUSHROOMS
Heat the oil and butter together in a large pan. Add the onion and garlic and fry until golden brown. Stir in the thyme. Add the peppers and cook for 5 minutes. Stir in the flour and cook for 2 minutes. Add the tomatoes, stock and wine, stirring all the time, then bring to the boil. Simmer gently until the sauce has thickened, about 10 minutes.
From madewithmushrooms.com


MUSHROOM RAGOUT – A VEGAN TREAT FOR THE WHOLE FAMILY
2022-01-28 Directions. Tip the walnuts into a food processor and pulse to finely chop. Transfer to a bowl, then do the same with the mushrooms. Heat the oil in a heavy-based pan over a medium heat and fry the onion, carrots and celery with a pinch of salt for 15-20 minutes or until soft and lightly golden. Add the garlic and fry for another minute.
From annabelandgrace.com


PASTA WITH CREAMY MUSHROOM RAGù RECIPE | BON APPéTIT
2022-04-19 Step 2. Add tomato paste to pot and cook, stirring constantly, until slightly darkened in color, about 1 minute. Add mushrooms and season …
From bonappetit.com


MUSHROOM RAGU - LIDIA
Put the oil and butter in a large skillet and place over medium heat. When the butter melts, dump in the onions and shallots and half the salt and stir well. Heat to a slow sizzle and cook for 6 minutes or more—stirring often—until the onions are soft, wilted and shiny, without any browning. Pour all the mushrooms into the pan, and spread ...
From lidiasitaly.com


DAVID TANIS’ WILD MUSHROOM RAGOUT WITH ZITI | KITCHN
2010-12-08 To prepare the ragout, in a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the onion and cook, stirring well, until it begins to brown. Lower the heat to medium, season the onions with salt and pepper, and continue stirring until nicely caramelized, about 5 minutes. Remove the onion to a small bowl.
From thekitchn.com


GUSTO TV - MUSHROOM RAGOUT
Yield: 6 Preparation time is 15 minutes, cooking time 40 minutes Ingredients 3 garlic cloves, minced 3 tablespoons olive oil – (45ml) 1 small onion chopped 2 tablespoons finely chopped fresh sage leafs, – (30ml) 2 ¾ cups Portobello mushrooms, thinly sliced – (675ml) 2 tablespoons soy sauce – (30ml) 4 tablespoons medium dry sherry […]
From gustotv.com


MUSHROOM RAGOûT RECIPE | RECIPE | MUSHROOM RAGOUT RECIPE, …
Feb 18, 2017 - 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 …
From pinterest.ca


GIADA’S MUSHROOM RAGU | GIADZY
In a large skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and saute until the onion is tender, about 8 minutes. Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Increase the heat to high and saute until the mushrooms are tender and all of the liquid has evaporated, about 8 minutes.
From giadzy.com


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