Autumn Mushroom Ragout
- Ready In:
- 51mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 lbs mixed fresh mushrooms (chanterelle, oyster, black trumpet, shiitake, cremini, white button)
- 2 tablespoons unsalted butter
- 1 red onion, finely chopped
- salt
- fresh ground black pepper
- 1⁄2 cup dry white wine
- 1 cup vegetable stock or 1 cup chicken stock
- 1⁄2 ounce dried porcini mushrooms, broken into small pieces
- 1⁄2 cup heavy cream
- freshly grated nutmeg, small pinch
- 1 tablespoon chopped fresh chives or 1 tablespoon chervil
directions
- Brush the mushrooms clean and cut them as needed so that they are roughly equal in size.
- In a large frying pan over medium heat, melt the butter.
- Add the onion and saute until softened, about 3 minutes.
- Add the mushrooms, increase heat to med-high and saute until lightly browned in places, 3-5 minutes.
- Season to taste with salt and pepper and add the wine.
- Increase heat to high and cook until the wine is nearly evaporated, about 3 minutes.
- Add the stock and dried mushrooms, decrease heat to medium, and cook until the fresh mushrooms are tender and the dried mushrooms are rehydrated, about 10 minutes.
- Stir in 1/2 cup cream and nutmeg, then taste and adjust the seasoning.
- Add more cream as desired to create a creamy but light sauce.
- Transfer to a warmed serving dish, sprinkle with the chives and serve at once.
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