Mushroom Ragout
- Total Time
- 50 minutes
- Rating
- Notes
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Ingredients
Yield:About 6 cups
- 4pounds white mushrooms
- 2pounds shiitake mushrooms
- 2pounds wild mushroom like portobello or porcini
- 1tablespoon porcini oil (through Williams-Sonoma) or olive oil
- 3teaspoons salt
- 2teaspoons freshly ground black pepper
- 2tablespoons dry sherry
- 2tablespoons fresh thyme or 1 tablespoon dried thyme
- 1cup mushroom broth (see recipe)
- 2cups rich chicken or beef broth
- ¼cup minced flat leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
192 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 18 grams protein; 1371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Remove the stems from the mushrooms and set aside for the broth. Slice the mushrooms in ¼-inch slices. Heat a heavy-gauge nonstick skillet or a well-seasoned cast-iron skillet over medium heat; when the pan is hot, add 1 teaspoon of porcini oil. Place the sliced mushrooms flat in one layer in the skillet, season lightly with 2 teaspoons of the salt and and 1 teaspoon pepper and saute on both sides until golden, 1 to 2 minutes depending on the mushroom. Remove the sauteed mushrooms to a heavy pot and set aside. Repeat this process until all of the mushrooms have been seared. When the final batch is seared, add the dry sherry, scrape the pan well to deglaze and add to the pot of sauteed mushrooms.
- Step 2
Place the pot over low heat. Add the thyme and the broths and simmer, seasoning with the remaining salt and pepper to taste. The mushrooms should simmer for about 30 minutes, until half the broth has evaporated. Add the parsley, stir well and refrigerate in a covered container for up to one week to use in other recipes.
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