Best Creamy Wild Mushroom Ragout Recipes

CREAMY WILD MUSHROOM RAGOUT

Creamy Wild Mushroom Ragout image

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

Ingredients

1 tablespoon olive oil
1 ½ tablespoons butter
1 ¼ pounds assorted wild mushrooms, sliced
1 pinch salt
¼ cup minced shallots
2 tablespoons Cognac or brandy
1 tablespoon Champagne vinegar or white wine vinegar
½ cup creme fraiche
½ cup chicken broth
1 tablespoon chopped fresh marjoram
salt and pepper to taste

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 OVER CREAMY POLENTA

Wild Mushroom Ragout Over Creamy Polenta image

We recommend serving this dish with a crumbling of gorgonzola cheese as a first course; it would also make a wonderful light supper for four.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 14

Ingredients

1/2 ounce dried porcini mushrooms
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
2 ounces cremini mushrooms, sliced
2 ounces yellow oyster mushrooms, cut into large pieces
2 ounces oyster mushrooms, cut into large pieces
2 ounces hen-of-the-woods mushrooms
2 ounces honey mushrooms
Salt and freshly ground black pepper
1 fresh sprig rosemary, chopped
1/4 cup Cognac
Polenta and Gorgonzola

Steps:

In a small bowl, soak the dried porcini in 1 cup warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Discard water, and set mushrooms aside.
In a large saute pan over medium heat, melt butter with olive oil. Add shallot and garlic, and cook until slightly soft, 2 to 3 minutes.
Add porcini, and saute 1 minute. Add cremini, and cook 1 minute more. Turn up heat to medium high, and add remaining mushrooms. Season with salt and pepper.
Add chopped rosemary, and stir gently until mushrooms are tender, 5 to 7 minutes. Remove pan from heat, and carefully add Cognac (you'll have some flames). Return pan to heat, and allow the alcohol to cook off, about 1 minute. Serve hot over creamy polenta.

CREAMY POLENTA WITH WILD MUSHROOM RAGOUT

CREAMY POLENTA WITH WILD MUSHROOM RAGOUT image

Yield 4 Servings

Number Of Ingredients 24

Ingredients

RAGOUT
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 shallots, finely chopped
2 garlic cloves, minced
1/4 pound chanterelle mushrooms, cleaned and halved
1/2 pound oyster mushrooms, trimmed and halved
1/4 pound shiitake mushrooms, stems discarded, caps thickly sliced
Salt and freshly ground pepper
1 cup rich chicken stock (see Note)
2 large thyme sprigs
POLENTA
2 cups whole milk
2 cups chicken stock or low-sodium broth
2 tablespoons unsalted butter
1 cup instant polenta (about 7 ounces)
1/2 cup heavy cream
1 tablespoon mascarpone cheese
1/2 teaspoon finely chopped rosemary
1/2 teaspoon finely chopped thyme
1/2 teaspoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped marjoram
1 tablespoon freshly grated Parmesan cheese, plus more for serving
Salt and freshly ground pepper

Steps:

MAKE THE RAGOUT In a large, deep skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the shallots and garlic and all of the chanterelles and oyster mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden, about 6 minutes. Scrape the mushrooms onto a plate. In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the remaining shallots and garlic along with the shiitake mushrooms and cook over moderately high heat, stirring occasionally until softened and golden, about 6 minutes. Return all of the mushrooms to the skillet, season with salt and pepper and cook for 1 minute. Add the rich chicken stock and thyme sprigs to the skillet and simmer for 5 minutes. Discard the thyme sprigs. MAKE THE POLENTA In a large saucepan, combine the milk, stock and butter and bring to a boil. Whisk in the polenta and cook over moderate heat, stirring constantly with a wooden spoon until thick, about 8 minutes. Remove from the heat and stir in the heavy cream, mascarpone, herbs and Parmesan. Season with salt and pepper. Spoon the polenta onto plates, top with the mushroom ragout and serve right away, passing more grated Parmesan at the table. NOTES Rich chicken stock is sold in the freezer section of many supermarkets.