Ragout of Fall Mushrooms
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds shiitake mushrooms, stems removed and reserved, caps sliced ¼ inch thick
- ½cup olive oil
- 10medium cloves garlic, smashed and peeled
- 6medium shallots, minced
- 2pounds portobello mushrooms, sliced ¼ inch thick
- 3teaspoons kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 5pounds white domestic mushrooms, sliced ¼ inch thick
- 2cups chicken broth
- 1teaspoon sherry vinegar
- ¼cup fresh thyme leaves
- ¼cup minced fresh parsley
Nutritional analysis per serving (10 servings)
265 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 15 grams protein; 672 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover the shiitake stems with 5 cups water in a medium saucepan and bring to a boil. Simmer for 20 minutes. Strain through a sieve lined with a damp cloth. Discard stems and reserve broth for future use.
- Step 2
Warm the oil in a large casserole over medium heat. Add the garlic and toss. Add the shallots, reduce heat to low and cook, stirring frequently, until shallots are soft, about 5 minutes. Add the portobellos, 1 teaspoon salt and a few grinds of pepper, toss and cook for 3 minutes, stirring occasionally. Add the shiitakes, 1 teaspoon salt and more pepper; toss, cover and cook for 5 minutes. Add the white mushrooms, 1 teaspoon salt and more pepper; toss, cover and cook for 5 minutes more.
- Step 3
Add the chicken broth and simmer for 15 minutes. Add the vinegar and adjust the salt and pepper. Add the thyme and parsley and cook over medium heat for 10 minutes, until the mushrooms are tender and most of the liquid has been absorbed. Serve alone or over pasta, or use for the mushroom pie and cod-and-mushrooms recipes below.
Private Notes
Comments
I did not understand this recipe. Kind of made a muddy mushroom sauce? It didn't have a lot going on. And the whole first step with the boiling of the shiitakes was strange, so I skipped it. My husband threw in a little sour cream, which did little to improve the dish. We served it over spaetzle, should probably have cooked the spaetzle in the broth. Can someone help? This is so confusing!
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