Mushroom Ragout

Recipe by Luby Luby Luby
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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