Mushroom Ragout Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. mixed mushrooms: shiitake, cremini or button
2-4 tbsp. unsalted butter
1 medium shallot or 1/2 sm. onion, chopped
1/2 tsp. kosher salt
freshly ground pepper
3 sprigs fresh thyme
1/2 c. white wine
1/3 c. heavy cream
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Directions: |
Directions:Clean mushrooms by brushing with a towel to remove any loose dirt. Remove the shiitake stems and discard. Trim the dry end of the other and quarter all the mushrooms and put in a bowl.
Heat 2 tbsp. of butter in a lg. skillet over medium high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry.
Continue to cook until nicely browned, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Pull the pan off the heat and add the wine. Return pan to the heat and scrape up any of the brown that is on the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and serve. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
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