Wild Mushroom Ragout
- Ready In:
- 1⁄4 cup butter
- 1 cup white onion, thinly sliced
- 2 lbs fresh mushrooms, sliced
- 1 tablespoon garlic, minced
- 2 teaspoons fresh thyme, chopped
- 1 1⁄2 teaspoons fresh rosemary, minced
- 1⁄4 cup chicken stock
- 3 tablespoons dry sherry
- 1 cup heavy cream
- 2 tablespoons brandy (optional)
- 2 tablespoons fresh lemon juice (to taste)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 2 tablespoons fresh parsley, chopped
- 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.
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RECIPE SUBMITTED BY
I am completely in flux right now. I am hoping to move to NY and pursue a career in medicine. I am a pianist and a teacher, and love to cook and experiment with different things. My boyfriend is an opera singer in Brooklyn, and I hope to join him up there, and learn a lot more about international cuisine than I do in Texas! I haven't used too many cookbooks since I became addicted to 'Zaar. I find way too many interesting things on here to try, and it's great to have the reviews already there, too, to give some other ideas of additions or changes. I have also become a big fan of making my own spice rubs and sauces. I generally pull out 10 or 12 things from my cabinet, start smelling them, and then dumping them in as I feel the urge. I don't really have a favorite dish to cook, though one of my new personal favorites is my Strawberry Pork Tenderloin. I just love when I get to be in the kitchen all day. I have an iPod shuffle that I clip to my apron, and I frequently sing and dance in the kitchen while I cook! There is a restaurant in Houston called Raffa's, and they are absolutely fab. They make a pork dish with fresh rosemary and a raspberry sauce that was largely inspiration for the Strawberry Pork Tenderloin I love to make. Other than that, I love Chinese take-out in any form, and just found tons of new restaurants in New York that I totally love. The more I read of people on this site, the bolder I get at trying my own things in the kitchen. I used to be a "recipe only" gal, and followed them to the letter, but am finding it can be much more fun to create your own. The worst that can happen is you make the occasional flop, right? <a href='http://www.niftymaps.com/visitor-map.php?id=108814'><img src='http://i.niftymaps.com/108814.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a> <img src="http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg" border="0" alt="Susie's Banner for Newest Zaar Tag"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i425.photobucket.com/albums/pp340/northwestgal/redbannercopy.jpg" border="0" alt="New Kids Participation Banner"> <IMG src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/zaarironchef-participantbanner-1.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src ="http://i169.photobucket.com/albums/u208/diner_photos/lazymecookathon.jpg">