Wild Mushroom Ragout
I got this recipe from my dad. It is great served with wild rice or in a big cast-iron skillet with toasted country bread. When looking for mushrooms, local wild mushrooms are best. For a richer flavor, soak a few dried wild mushrooms such as morels or porcini in brandy or sherry for 30 minutes, then add to the simmering ragout. You can also use mushroom or vegetable stock instead of the chicken stock.
INGREDIENTS
Nutrition- 1⁄4cup butter
- 1cup white onion, thinly sliced
- 2
- 1
- 2
- 1 1⁄2
- 1⁄4cup chicken stock
- 3tablespoons dry sherry
- 1cup heavy cream
- 2
- 2
- 1⁄2teaspoon salt
- 1⁄8teaspoon fresh ground black pepper
- 2
DIRECTIONS
- In a large, heavy skillet, melt the butter over medium-high heat and saute the onions, mushrooms and garlic until the mushrooms and onions are tender, about 3-4 minutes. Add the herbs, stock and sherry. Cook to reduce until only a little liquid remains, about five minutes.
- Add the cream and cook until the mixture is lightly thickened, about 3 minutes. Add the brandy and lemon juice and cook 2 more minutes. Add the salt, pepper and parsley.