Mushroom Ragout
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
I LOVED this! The first time I had only regular button mushrooms and Marsala not Madiera. I added more cream than specified because .... because .. well I add more cream to everything that calls for even a whisper of it. I made it 3 days later using shitake, cremini, chanterelles as well as button mushrooms and loved it even more. I am using it as a base tomorrow for mushroom & sirloin crepes. Three times in 10 days means that this is a keeper here. I'm still using the Marsala btw. I will buy Madeira when this runs out.<br/>Thanks so much for posting!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.