Best Wild Mushroom Ragout Recipes

CREAMY WILD MUSHROOM RAGOUT

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.

BAKED PENNE PASTA WITH WILD MUSHROOM RAGOûT

Steps:

• Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
• Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add button and shiitake mushrooms and sauté 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
• Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
• Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.

WILD MUSHROOM AND PARSNIP RAGOUT WITH CHEESY POLENTA

Steps:

• Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
• Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
• Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
• Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.

WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE

Steps:

• For polenta:
• Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For mushroom ragout:
• Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
• Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
• Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
• MORE INFO:
• Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
• *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.

SCALLOPINE OF COLUMBIA RIVER SALMON WITH WILD MUSHROOM RAGOUT AND POTATO CROQUETTES

Steps:

• Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side.
• In a clean skillet, heat 1/4 cup of olive oil to lightly smoking. Add cleaned and cut mushrooms and saute on high heat until light brown. Remove from skillet and add 1 tablespoon butter and chopped shallots. Saute until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.
• Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls.
• Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours.
• Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.

ROAST PHEASANT WITH WILD MUSHROOM, POTATO & BACON RAGOUT

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
• Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof dish and slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish. Add the bacon to the dish and sizzle until starting to crisp. Throw in the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the mushrooms and fry to heat through. Pour in the wine, sizzle for a moment, and pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, in the middle of the dish and roast in the oven for 25 mins.
• Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything into a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant ready to carve.

SALMON FILLETS WITH WILD MUSHROOM RAGOûT

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
• Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.

BAKED OYSTERS WITH WILD MUSHROOM RAGOUT

Steps:

• Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
• Chill and clean. Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).
• Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
• Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
• Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
• Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual flameproof baking dishes or one large flameproof dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
• Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.

WILD MUSHROOM RAGOUT

Steps:

• Place a large, deep skillet over medium heat and add the butter and oil. Add the carrots, onion, celery and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Clean the mushrooms, trimming or removing tough stems depending on the variety, and cutting any that are very large into smaller pieces. Add the mushrooms to the skillet and continue to cook until the mushrooms are soft and lightly browned, about 10 minutes.
• Add the stock, sherry, bay leaf and tomato paste and simmer gently until most of the liquid has evaporated, about 20 minutes. Preheat the oven to 400 degrees. Season the mushrooms to taste with salt and pepper, stir in the savory and parsley and transfer the mixture to a casserole dish. Sprinkle the top with the cheese and bake until the cheese is melted and lightly browned, about 20 minutes. Serve immediately with buttered pasta or rice on the side.

PEPPERED DUCK WITH VANILLA MASH, PEA & WILD MUSHROOM RAGOUT

Steps:

• Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
• Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook - you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
• Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.

HICKORY GRILLED COWBOY RIB-EYE AND TOMATO AND WILD MUSHROOM RAGOUT ON ARUGULA SALAD

Steps:

• In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream.;
• In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms.;
• In a medium mixing bowl combine all ingredients. Mix well.;

WILD MUSHROOM RAGOUT

Steps:

• In a large heavy bottomed pot over high temperature heat the oil until very hot.
• Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.
• When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.
• Season to taste with salt and freshly ground pepper, and serve hot.
• Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!

GNOCCHI WITH ASIAN HAZELNUT PESTO AND WILD MUSHROOM RAGOUT LEFTOVERS: PESTO SOUP WITH MUSHROOM DUMPLINGS

Steps:

• Fill a saucepan with enough salted water to cover the potatoes and bring to a boil. Reduce the heat to medium and continue to cook uncovered until they are soft, about 30 minutes.
• Drain the potatoes from the pot and pass them through a ricer, onto a clean cutting board. Prepare a large stockpot with about 6 quarts of salted water and bring to a boil. Fill a bowl with ice water and keep in close proximity to the stockpot.
• Form a well in the middle of the potatoes and scatter with the flour. Add the egg to the middle of the well and mix with a fork. As you are mixing, add the cheese, chives, basil, cilantro, salt and pepper. Work the mixture until it reaches a smooth consistency. Knead the dough until it is dry enough so that it does not stick to the cutting board. Be careful not to overwork the dough.
• Place the dough into a pastry bag with a 1/2-inch tip and press out bite-sized pieces. Place the pieces on a tray lined with parchment paper, making sure that they do not stick together. Return to the stockpot and in small batches, drop the gnocchi into the boiling water. When the gnocchi float to the top, transfer them to the bowl of ice water to stop the cooking. Remove the gnocchi from the ice water and place them into a clean pan. Drizzle with the olive oil to prevent the gnocchi from drying out.
• When ready, heat a large saute pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add about 20 of the gnocchi and quickly sear, about 2 minutes on each side. Remove the gnocchi using a spatula and allow them to drain on a paper towel.
• Plating: Portion out the gnocchi and place them in the center of the plate. Place the mushroom ragout on top of the gnocchi and sprinkle with the tomatoes and the lemon zest. Drizzle the Asian pesto around the outside of the plate.
• Heat a heavy medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and shallots and saute, stirring until soft, about 5 minutes. Add all the mushrooms and saute until soft, 8 to 10 minutes. Season with salt and pepper, to taste. Add the wine, stir, and cook until the wine is reduced by half, about 5 minutes. Add the stock, demi-glace, dark soy sauce, and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining 2 tablespoons of butter and correct the seasonings. Set aside.
• In a food processor, combine the hazelnuts, garlic, cilantro, mint, Thai basil, olive oil lemon juice, salt and pepper. Puree for about 2 minutes or until all the ingredients are incorporated.
• In a saucepan, heat the stock and whisk in the pesto. Check for seasoning. Meanwhile, lay out 12 wonton skins and place a small mound of the ragout in the center. Top with basil or cilantro leaf. Egg wash the perimeter of each wonton and top with second skin. Press down hard on all sides to seal. In a large pot of boiling, salted water, blanch the raviolis for only 3 to 4 minutes until the skins become translucent.
• Plating: In 4 large soup plates, place a small mound of spinach with the tomatoes and season with salt, pepper, and lemon juice. Place 3 raviolis on top and ladle in the hot broth. Serve with crusty bread.

WILD MUSHROOM RAGOUT OVER CREAMY POLENTA

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

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.

BONE-IN COWBOY RIB-EYE WITH PINTO-WILD MUSHROOM RAGOUT AND RED CHILE ONION RINGS

Steps:

• Thoroughly combine the salt, dried chiles, paprika and sugar in a mixing bowl and dredge the steaks in mixture to coat evenly. Let marinate for 12 hours or overnight, refrigerated.
• To make the sauce, place the beans in a saucepan with the broth or water. Bring to a boil, reduce the heat to a simmer, and cook for 45 minutes to 1 hour, until tender, checking every 20 minutes or so; add more broth or water as needed to keep the beans covered. When the beans are tender, season with salt and pepper and reserve.
• Heat the clarified butter or oil in a large skillet or pan over medium heat until lightly smoking. Add the shallots and garlic, and cook for 1 minute longer. Add the mushrooms and corn. Deglaze the pan with the red wine and reduce the liquid by 3/4 over high heat, while scraping the pan with a spatula to dissolve the solidified juices. Add the demi-glace, chipotle puree, sage, reserved beans and tomato. Reduce the liquid by one third, add the basil, whisk in the butter and season with salt. Keep sauce warm while grilling steaks and preparing onion rings.
• Prepare a medium-hot fire in a grill with charcoal briquettes. Grill steaks to desired doneness, about 5 to 7 per side for medium rare. Serve with sauce and onion rings.
• Pour enough canola oil in a frying pan to come 3 to 4 inches up side of pan. Heat to 350 degrees F.
• For the onion rings, pour enough milk in a large mixing bowl to cover sliced onions; let soak for 20 minutes.
• Thoroughly combine all the dry ingredients in a bowl, except salt and cayenne. Shake excess milk off the onions and toss into flour mixture until well coated. Fry in canola oil until golden. Remove from oil and season with salt and cayenne to taste.
• To prepare smoker:
• Soak 6 to 8 small chunks of aromatic wood (preferably hickory) for 20 minutes in water.
• Build fire in smoker with hardwood charcoal briquettes and electric starter (avoid chemical starters since they impart unpleasant flavors in the smoke). When briquettes are still glowing but somewhat gray (about 20 minutes from starting fire), add soaked wood chunks. Let burn for 5 minutes. The temperature of the smoker should register about 180 degrees.
• Place chiles and vegetables on grill over water pan and cover with top of smoker. Smoke ingredients for 20 minutes. Remove ingredients from smoker and place in a 2 quart saucepan with the veal stock. Bring to a boil and reduce liquid by 1/3. Whisk in mustard. Strain and set aside.
• In small saucepan, whisk together the vinegar and sugar. Bring to a boil and continue cooking until mixture becomes syrupy, about 3 minutes. Add syrup to the strained veal stock and whisk in the catsup. Strain sauce through fine strainer.

SALMON WITH WILD MUSHROOM RAGOUT

Steps:

• Melt the 4 tbsp butter in a large skillet over med. heat. Add the shallots and saute 2 minute Increase heat to med-high. Add mushrooms and saute until beginning to brown, about 8 minute
• Add clam juice and wine. Boil until liquids are syrupy and almost evaporated, about 20 minute
• Add cream and boil until thickened, about 1 minute Mix in tarragon, season with salt and pepper.
• Preheat broiler or grill. Place salmon skin side down on rack. Brush with lemon juice, then the melted butter. Broil or grill, without turning, until just cooked through, about 7-8 minutes. Transfer to plates. Spoon mushroom mix over the top.

BEEF AND WILD MUSHROOM RAGOUT

Steps:

• Heat oil in a 5-quart Dutch oven; dry the beef with paper towels and sprinkle with salt and pepper.
• Add the beef to the pan; brown on all sides.
• Stir in the onions; cook/stir until they are softened, 3-4 minutes.
• Add in the mushrooms; cook another 3 minutes, stirring often.
• Add in soup mixes; stir to blend.
• Add in the wine, stirring up any browned bits on the bottom of the pan; cook 2-3 minutes.
• Add in the tomatoes, water, thyme, and bay leaf; bring to a boil.
• Decrease heat to low and simmer the stew, covered, stirring occasionally, until the meat is tender, 2-3 hours.
• Taste the sauce, adding additional salt and pepper if needed.
• Remove bay leaf before serving.

RABBIT AND WILD-MUSHROOM RAGOUT

Steps:

• In a large, heavy skillet, warm the butter. Add the rabbit and saute for 2 minutes. Remove rabbit from pan. Set aside. Add onion to pan. Over medium-high heat, saute until caramelized, stirring occasionally.
• Add the mushrooms and cook, stirring frequently, for about 5 minutes. Add the chicken broth, white wine, salt, pepper and nutmeg. Simmer slowly for 30 minutes. Stir in rabbit. Simmer for 5 minutes.
• If using brioche, cut in half crosswise. Toast brioche or bread (on both sides if using bread). Place each roll or bread slice on a plate. Smother with the ragout. Garnish top with thyme and parsley. Serve.

WILD MUSHROOM ARTICHOKE RAGOUT IN PUFF PASTRY

Steps:

• FOR PASTRY: Preheat oven to 400 degrees. 1.Lightly oil baking sheet or mini muffin pan. 2. If using pastry sheets, cut pastry sheet into six 3-inch squares. Arrange pastry squares on baking pan 1-inch apart. If doing pastry cups, follow baking directions. 3.Beat egg yolk and salt; lightly brush each square. (disregard this step if using pastry cups) 4.Score tops of square diagonally, about 1/4-inch apart, in crosshatch design. (disregard this step if using pastry cups) 5.Bake 15 min. Remove pastry from oven; allow to cool. Slice pastry sheets in half, horizontally (like hamburger bun). FOR RAGOUT: 6.Heat butter in saute pan; add mushrooms. Reduce heat to MEDIUM; add shallots. Saute 5-10 min. 7.Add Madeira; simmer 5-6 min, until liquid is evaporated. Add broth & simmer. 8.Add artichokes & cream to mushroom/shallot mixture; simmer 5-8 min or until slightly thickened. Season to taste with salt and pepper. Add chopped chervil. 9.Center pastry bottom on plate; mound with about 1/2 cup mushroom-artichoke mixture. Place top pastry on mixture; garnish with chervil. --Or simply spoon ragout into pastry cups.