Wild Mushroom Ragout Recipes

BAKED OYSTERS WITH WILD MUSHROOM RAGOUT

Steps:

• Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
• Chill and clean. Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).
• Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
• Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
• Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
• Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual flameproof baking dishes or one large flameproof dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
• Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

MUSHROOM RAGU

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.

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.

MUSHROOM RAGOûT

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.

WILD MUSHROOM RAGOUT

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!

CREAMY WILD MUSHROOM RAGOUT

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.

WILD MUSHROOM RAGù

Steps:

• Soak the porcini in 3 cups hot water until very soft, about 30 minutes.
• Coat a large wide saucepan generously with olive oil and bring to medium-high heat. Add the onion and red pepper and season with salt; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more.
• Add the fresh mushrooms, season with salt, and sauté until soft, 8 to 10 minutes. Add the wine and continue cooking until reduced by half, 5 to 6 minutes more.
• Using your hand, scoop the porcini out of the soaking water, being careful not to disturb the water-you want the crud to stay settled. Put the porcini in a food processor, ladle in about 1/2 cup of the soaking liquid, and purée to a very smooth paste.
• Add the porcini paste, 2 cups of the porcini water, and 1 cup of the stock to the pan; toss in the thyme bundle and the bay leaf. Taste and season with salt if needed. Bring the liquid to a boil (BTB) and reduce to a simmer (RTS). Simmer for 25 to 30 minutes, adding more stock if needed; this sauce should be saucy but not soupy. Remove the thyme bundle and bay leaf before serving. Serve tossed with pasta or gnocchi or over polenta.

WILD MUSHROOM RAGOUT

Steps:

• In a large, heavy skillet, melt the butter over medium-high heat and saute the onions, mushrooms and garlic until the mushrooms and onions are tender, about 3-4 minutes. Add the herbs, stock and sherry. Cook to reduce until only a little liquid remains, about five minutes.
• Add the cream and cook until the mixture is lightly thickened, about 3 minutes. Add the brandy and lemon juice and cook 2 more minutes. Add the salt, pepper and parsley.

WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS

Steps:

• Prepare the pastry shells according to the package directions.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme. Cook until the mushrooms are tender, stirring often.
• Stir the wine and vinegar in the skillet. Cook until the liquid is reduced by half. Stir in the soup and milk and heat to a boil. Stir in the parsley.
• Spoon the mushroom mixture into the pastry shells. Serve immediately.

WILD MUSHROOM RAGOUT

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.