MUSHROOM RAGOUT

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Mushroom Ragout image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 7

1/2 cup dried porcini mushrooms (1/2 ounces)
4 tablespoons unsalted butter
3/4 pound assorted mushrooms (such as crimini, shiitake or oyster), stems trimmed and thickly sliced
Salt and freshly ground black pepper
1 tablespoon finely chopped shallots
1 garlic clove, minced
1/2 cup finely-chopped parsley

Steps:

  • In a small bowl, soak the porcini mushrooms in 1 1/2 cups hot water until softened, 15 minutes.
  • In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add one-third of the assorted mushrooms, season with salt and pepper and cook, stirring occasionally, 4 minutes, or until lightly browned. Remove mushrooms to a plate and repeat twice with remaining mushrooms. Return all cooked mushrooms to skillet.
  • Drain porcini mushrooms, reserving liquid, and coarsely chop. Add porcini, shallot and garlic to mushrooms and cook over moderate heat, stirring, 3 minutes. Strain porcini liquid over mushroom mixture, stopping before adding any grit or sand. Boil over high heat 4 minutes, or until reduced by half. Stir in parsley and season with salt and pepper. Remove from heat and fold in remaining 1 tablespoon butter.

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