Mushroom Ragout

Name: Mushroom Ragout
Total time: 55 min
Yield: 6 servings
Ingredients: 1 ounce dried porcini mushrooms; 2 pounds mixed fresh mushrooms (like button, cremini, chanterelle, oyster); 1/4 cup olive oil; 1 onion, finely chopped; 3 garlic cloves, peeled and finely chopped; 1 teaspoon ground cumin; 1 teaspoon celery salt; 2 tablespoons flour; 1/4 cup Amontillado or cream sherry; Finely grated zest of half a lemon; 2 tablespoons chopped parsley

By Nigella Lawson

Total Time: 55 minutes
Rating: 4(332)
Comments: Read comments

Nigella Lawson brought this recipe to The Times in a 2006 article about vegetarian comfort food.

"The mushrooms, which are easy to cook, require a certain amount of patience and trust. Once you tumble your huge pile of prepared mushrooms into the pan, you could quite reasonably believe they will never cook down, never lose their bouncy rawness and could go on absorbing oil forever. Just start by moving them around gingerly in the pan and then, when they have all had their turn in the heat, clamp on a lid and let them give off their bosky juices."

Serve with Ms. Lawson's Spiced and Herbed Millet (as shown) or rice.

Featured in: Sweet Potato Curry And Mushroom Ragout? That's Comfort

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Ingredients

Yield:6 servings

1ounce dried porcini mushrooms
2pounds mixed fresh mushrooms (like button, cremini, chanterelle, oyster)
¼cup olive oil
1onion, finely chopped
3garlic cloves, peeled and finely chopped
1teaspoon ground cumin
1teaspoon celery salt
2tablespoons flour
¼cup Amontillado or cream sherry
Finely grated zest of half a lemon
2tablespoons chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Soak porcini in 1½ cups boiling water until softened, at least 20 minutes. Pick over fresh mushrooms, tearing or slicing bigger ones as needed.
Step 2
Place a large sauté pan over medium heat and add olive oil. Add onion and garlic and sauté until softened. Stir in cumin and celery salt. Drain porcini, reserving liquid, and add to pan, stirring for 1 to 2 minutes.
Step 3
Add fresh mushrooms and turn in pan until they begin to soften. Cover and cook, stirring occasionally, for 5 minutes.
Step 4
Stir in flour, followed by porcini soaking liquid and sherry. Cover and simmer until mushrooms are cooked through but retain a meaty bite, about 20 minutes. Transfer to a warmed platter, and sprinkle with a mixture of lemon zest and parsley. Serve with millet (as shown) or rice.

Ratings

4 out of 5

332 user ratings

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Comments

Aliska7 years ago

Like Lisa Conn, I skipped the cumin and used thyme instead. I served it on polenta with parmesan cheese and it was delicious. I will definitely make this again.

Rich7 years ago

Zelda, any dry sherry will do. You could also use vermouth or a dry Marsala. Avoid sweet wines.

Zelda7 years ago

what can I use instead of Amontillado or sherry?

Margot1 week ago

Like others said, I used thyme, added some tomato sauce and mixed it with crumbled tofu that I’d sautéed until somewhat crispy. Served over basmati.

SEB1 year ago

Combined with Martha Shulman recipe.

otis1 year ago

The cumin overpowered this recipe. Recommend reducing by half.

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