MUSHROOM RAGOÛT & QUESADILLAS W/ CHIPOLTE - NYT DEC2013

MUSHROOM RAGOÛT & QUESADILLAS W/ CHIPOLTE - NYT DEC2013 image

Yield 6-8 people 4 Cups

Number Of Ingredients 21

Ingredients

1 oz(aout 1C) dried mushrooms, preferably porcinis
2 tablespoons extra virgin olive oil
2 shallots or 1/2 medium onion, finely chopped
2 garlic cloves, minced
1 lb white/cremini mushrooms, quartered or 1/2" thick
1 lb wild mushrooms or oyster mushrooms, torn into pieces if very large
Salt to taste
2 teaspoons all-purpose flour
1/2 cup dry white wine-sauvignon blanc or pinot grigio
2 t chopped fresh rosemary or 1 teaspoon dried
2 t chopped fresh thyme
Freshly ground pepper
2 to 4 T finely chopped flat-leaf parsley
Quesdadillas w/ Mushroom Ragout -2
6 tablespoons mushroom ragoût
1t chopped canned chipotle in adobo (more to taste)
4 corn tortillas
1 1/2 oz grated Monterey Jack or Gruyère-about 1/3C
Stir the chopped chipotles into the mushroom ragoût. Taste and add more if you want more spice.
Using a microwave: Place a corn tortilla on a plate. Top with a heaped tablespoon of the grated cheese. Add half the mushrooms and spread in an even layer. Sprinkle another heaped tablespoon of the cheese over the mushrooms and top with another tortilla. Press down gently. Repeat with the remaining ingredients. Microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters, and serve.
Using a pan: Place a corn tortilla in a pan. Top with a heaped tablespoon of the cheese and half the mushrooms and spread in an even layer. Sprinkle on another heaped tablespoon the cheese. Turn the heat on medium-high and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese and press down lightly. Flip the quesadilla over in the pan and heat for about 30 seconds, or until the cheese has melted. Flip back over and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Steps:

Ragout Instructions 1. Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely. 2. Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan. Add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds. Add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt. Advance preparation: The ragoût can be made up to 3 or 4 days before you wish to serve it. Keep in the refrigerator. Reheat gently on top of the stove. Note: You may omit the flour if you cannot tolerate gluten. The sauce will not be as gravy-like.