Prep 30 mins
Cook 30 mins
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.
- 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
- 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.
I LOVED this! The first time I had only regular button mushrooms and Marsala not Madiera. I added more cream than specified because .... because .. well I add more cream to everything that calls for even a whisper of it. I made it 3 days later using shitake, cremini, chanterelles as well as button mushrooms and loved it even more. I am using it as a base tomorrow for mushroom & sirloin crepes. Three times in 10 days means that this is a keeper here. I'm still using the Marsala btw. I will buy Madeira when this runs out.
Thanks so much for posting!
My husband and I have made this before and it IS awesome. Such a different flavor.