Double-Mushroom Ragout
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
2 cups
ingredients
- 1 ounce dried porcini mushrooms
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- kosher salt
- 1⁄3 cup finely chopped shallot
- 1⁄3 cup dry marsala
- 1 tablespoon coarsely chopped fresh thyme
- 3⁄4 cup heavy cream, plus more
- heavy cream, for reheating
- fresh ground black pepper
- 2 tablespoons chopped fresh flat leaf parsley
directions
- Soak porcini in 1 1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.
- In a 10" straight sided saute pan, heat 2 tablespoons of the butter with the olive oil over medium heat. Add the cremini and 1 teaspoons salt and cook, sitrring occasionally, until the mushrooms have softened and released their liquid, 5-6 minutes. Increase the heat to medium high and cook, stirring frequently, until the mushrooms are shrunken and very well browned, 8-10 minutes.
- Reduce the heat to medium, add the shallots and remaining 1 tablespoons butter and cook, stirring, until the shallots are softened, 1-2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup of porcini-soaking liquid. Cook and stir until most of the liquid evaporates, 1-2 minutes. Add the cream and cook until reduced to a saucy consistency, 1-2 minutes. Stir in the parsley and season to taste with salt and pepper.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri