MUSHROOM RAGOUT

Mushroom Ragout image

Provided by Molly O'Neill

Time 50m

Yield About 6 cups

Number Of Ingredients 11

Previous Next

Ingredients

4 pounds white mushrooms
2 pounds shiitake mushrooms
2 pounds wild mushroom like portobello or porcini
1 tablespoon porcini oil (through Williams-Sonoma) or olive oil
3 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons dry sherry
2 tablespoons fresh thyme or 1 tablespoon dried thyme
1 cup mushroom broth (see recipe)
2 cups rich chicken or beef broth
1/4 cup minced flat leaf parsley

Steps:

Remove the stems from the mushrooms and set aside for the broth. Slice the mushrooms in 1/4-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.
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.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 11 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1375 milligrams, Sugar 14 grams