WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
Provided by Guy Fieri
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
- In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
- Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.
MARTHA STEWART'S MUSHROOM BACON RAGOUT WITH PASTA
This looks like a delicious, chunky and flavorful alternative to plain ol' bolognese sauce. It's from the Martha Stewart website, and, no, I haven't tried it yet, but will report back when I do!
Provided by CorriePDX
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
- Add onion to saucepan; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
- Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
- Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
- To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.
Nutrition Facts : Calories 514.8, Fat 12.3, SaturatedFat 3.8, Cholesterol 15.4, Sodium 341.6, Carbohydrate 81.8, Fiber 6.6, Sugar 9.8, Protein 22.9
WILD MUSHROOM RAGOUT
This simple chunky mixture of sauteed mushrooms was a nice addition to dinner at Culinary Communion class! Recipe posted with permission.
Provided by Julesong
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large heavy bottomed pot over high temperature heat the oil until very hot.
- Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.
- When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.
- Season to taste with salt and freshly ground pepper, and serve hot.
- Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!
Nutrition Facts : Calories 129.3, Fat 7, SaturatedFat 1, Sodium 10.8, Carbohydrate 8, Fiber 1.6, Sugar 2.9, Protein 3.8
FARRO WITH WILD MUSHROOMS
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
- Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
- Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
- Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
- Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.8 g, Cholesterol 8.6 mg, Fat 8.2 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 400.9 mg, Sugar 1.8 g
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
WILD MUSHROOM RAGOUT
Provided by Molly O'Neill
Categories side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place a large, deep skillet over medium heat and add the butter and oil. Add the carrots, onion, celery and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Clean the mushrooms, trimming or removing tough stems depending on the variety, and cutting any that are very large into smaller pieces. Add the mushrooms to the skillet and continue to cook until the mushrooms are soft and lightly browned, about 10 minutes.
- Add the stock, sherry, bay leaf and tomato paste and simmer gently until most of the liquid has evaporated, about 20 minutes. Preheat the oven to 400 degrees. Season the mushrooms to taste with salt and pepper, stir in the savory and parsley and transfer the mixture to a casserole dish. Sprinkle the top with the cheese and bake until the cheese is melted and lightly browned, about 20 minutes. Serve immediately with buttered pasta or rice on the side.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 658 milligrams, Sugar 6 grams, TransFat 0 grams
WILD MUSHROOM RAGOUT
Make and share this wild mushroom ragout recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- in bowl add water and porcinis, soak 30 minutes, drain, reserving liquid.
- in skillet heat 1 tbsp oil, saute onions and garlic 5 minutes.
- add remaining oil and all mushrooms, saute 5 minutes.
- add wine, reduce for 3 minutes.
- add tomato, tarragon, parsley, and 1 cup mushroom liquid, salt& pepper.
- lower heat, cover, simmer 20 minutes.
- if too dry add additional mushroom liquid.
- stir in parmesan cheese, serve.
Nutrition Facts : Calories 209.1, Fat 8.7, SaturatedFat 1.7, Cholesterol 3.3, Sodium 84.3, Carbohydrate 19.2, Fiber 4.2, Sugar 6.8, Protein 7.2
FARRO WITH MUSHROOMS
Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
- Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
- Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams
More about "wild mushroom ragout with bacon and farro recipes"
WILD MUSHROOM RAGOUT RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WILD MUSHROOM RAGOUT WITH BACON AND FARRO RECIPE
From recipezazz.com
GARLIC BACON MUSHROOMS - THE ENDLESS MEAL®
From theendlessmeal.com
WILD MUSHROOM STEW WITH GREMOLATA RECIPE - FOOD NEWS
From foodnewsnews.com
WILD MUSHROOM RAGOUT RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
WILD MUSHROOM RAGOUT RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
FARRO WITH MUSHROOMS AND BACON - DAVID LEBOVITZ
From davidlebovitz.com
WILD MUSHROOM RAGOUT WITH BACON AND FARRO RECIPE
From recipezazz.com
WILD MUSHROOM RAGOUT WITH BACON AND FARRO RECIPE
From recipezazz.com
WILD MUSHROOM RAGOUT WITH BACON AND FARRO - MASTERCOOK
From mastercook.com
RECIPE FOR WILD MUSHROOM RAGOUT WITH FARRO | VEGETARIAN RECIPES ...
WILD MUSHROOM RAGOUT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SAUSAGE AND MUSHROOM RAGOUT WITH FARRO – PREVENTION RD
From preventionrd.com
WILD MUSHROOMS WITH BACON RECIPE - TODAY
From today.com
WILD MUSHROOM RAGOUT RECIPE | SIDECHEF
From sidechef.com
BEST FARRO WITH WILD MUSHROOMS RECIPE - THE YELLOW TABLE
From theyellowtable.com
CREAMY POLENTA WITH WILD MUSHROOM RAGOUT RECIPE | RECIPE
From pinterest.com
WILD MUSHROOM RAGOUT | WILLIAMS SONOMA
From williams-sonoma.com
WILD MUSHROOM RAGOUT WITH FARRO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VEGAN MUSHROOM RAGOUT WITH FARRO - FOOLPROOF LIVING
From foolproofliving.com
FARRO RAGOûT WITH MUSHROOMS, GARLIC, AND POACHED EGG RECIPE
From jamesbeard.org
FARRO AND WILD MUSHROOM GRATIN - THE CLEVER KITCHEN
From thecleverkitchen.com
FARRO RISOTTO: FARRO RECIPE WITH MUSHROOMS AND PEAS
From themediterraneandish.com
BACON-MUSHROOM RAGOUT - ACF CHEFS
From acfchefs.org
HEARTY WILD MUSHROOM RAGOUT RECIPE
From mushroom-appreciation.com
WILD MUSHROOM RAGOûT - RECIPE - FINECOOKING
From finecooking.com
INA GARTEN MUSHROOM FARRO SOUP RECIPE AND REVIEW - KITCHN
From thekitchn.com
FARRO WITH WILD MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
WILD MUSHROOM RAGOUT - STEVEN AND CHRIS - CBC
From cbc.ca
HEASANT WITH WILD MUSHROOM, POTATO & BACON RAGOUT | BBC ... RECIPE
From crecipe.com
WILD MUSHROOM RAGOUT - VEGAN FOOD & LIVING
From veganfoodandliving.com
WILD MUSHROOM RAGOûT - RECIPES | ANSON MILLS - ARTISAN MILL GOODS
From ansonmills.com
WILD MUSHROOM RAGOUT RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
FARRO AND THREE MUSHROOM RAGOUT RECIPE FROM FEEL GOOD FOOD BY …
From cooked.com
FARRO WITH WILD MUSHROOMS AND HERBS RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM RAGOUT - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
WILD MUSHROOM RAGOUT RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MUSHROOM RAGOUT RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
WILD MUSHROOM RAGOUT WITH BACON AND FARRO RECIPE
From recipezazz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love