MUSHROOM RAGOUT RECIPE RECIPES

Name: Mushroom Ragout
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 lb mixed mushroom (such as shitake, cremini or button mushroom); 2 tablespoons butter; 2 tablespoons butter; 1 medium shallots or 1/2 small onion, chopped; 1/2 teaspoon kosher salt; fresh ground black pepper; 3 sprigs fresh thyme, leaves stripped off stems; 1 tablespoon minced garlic (or less depending on preference); 1/2 cup madeira wine or 1/2 cup white wine; 1/3 cup heavy cream

MUSHROOM RAGOUT RECIPE - FOOD.COM

Mushroom Ragout Recipe - Food.com image

I just saw this on the Food Network on the show "How To Boil Water". It was paired with a roast beef tenderloin. The tenderloin was cooked the same way as a lot of recipes already posted here so I won't duplicate it. However, I didn't find the recipe for the Mushroom Ragout so here it is. Hey - What's not to like about mushrooms, wine and heavy cream? You can use any combination of mushrooms or just one kind if that's what is available in your area. If Madeira wine isn't available you can use a dry white wine, but my preference for this recipe is a Madeira. The Shitake mushrooms have a hard stem so they must be removed but you can use the stems on the button and cremini mushrooms. You may have to cook the mushrooms in two batches if they won't fit in a single layer in your skillet.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb mixed mushroom (such as shitake, cremini or button mushroom)
2 tablespoons butter
2 tablespoons butter
1 medium shallots or 1/2 small onion, chopped
1/2 teaspoon kosher salt
fresh ground black pepper
3 sprigs fresh thyme, leaves stripped off stems
1 tablespoon minced garlic (or less depending on preference)
1/2 cup madeira wine or 1/2 cup white wine
1/3 cup heavy cream

Steps:

Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
Remove the shitake stems and discard.
Quarter the mushrooms and set aside.
Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
Add the mushrooms to the skillet in a single layer in the pan.
Do not pile the mushrooms on top of one another.
Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
If skillet seems dry add the additional 2 tablespoons butter.
Cook until nicely browned, about 5 minutes.
Add the shallot or onion and garlic and cooked until softened about 3 minutes.
Add the salt, pepper, and thyme.
Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
Add the heavy cream and bring to a boil.
Cook for about 45 seconds to 1 minute.
Remove from heat and serve.

Nutrition Facts : Calories 224.9, FatContent 19.2, SaturatedFatContent 11.9, CholesterolContent 57.7, SodiumContent 315.1, CarbohydrateContent 6.2, FiberContent 1.2, SugarContent 2.2, ProteinContent 4.3

CREAMY WILD MUSHROOM RAGOUT | ALLRECIPES

Creamy Wild Mushroom Ragout | Allrecipes 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

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

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, CarbohydrateContent 8 g, CholesterolContent 52.8 mg, FatContent 19.5 g, FiberContent 1.5 g, ProteinContent 5.9 g, SaturatedFatContent 10.4 g, SodiumContent 169.6 mg, SugarContent 3.8 g

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MUSHROOM RAGOUT RECIPE - FOOD.COM

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