Wild Mushroom Ragout

Name: Wild Mushroom Ragout
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon olive oil; 2 carrots, finely chopped; 1 onion, finely chopped; 1 stalk celery, finely chopped; 5 cloves garlic, minced; 1 3/4 pounds mushrooms, any combination of wild and domestic varieties; 1 1/2 cups mushroom stock (see recipe) or veal stock; 2/3 cup sherry; 1 bay leaf; 1 tablespoon tomato paste; Salt and freshly ground black pepper to taste; 1 tablespoon minced savory; 2 tablespoons minced parsley; 1 cup coarsely grated Parmesan cheese

By Molly O'Neill

Total Time: 1 hour
Rating: 4(7)
Comments: Read comments

Featured in: Food; The Wild Bunch

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Ingredients

Yield:4 to 6 servings

1tablespoon unsalted butter
1tablespoon olive oil
2carrots, finely chopped
1onion, finely chopped
1stalk celery, finely chopped
5cloves garlic, minced
1¾pounds mushrooms, any combination of wild and domestic varieties
1½cups mushroom stock (see recipe) or veal stock
⅔cup sherry
1bay leaf
1tablespoon tomato paste
Salt and freshly ground black pepper to taste
1tablespoon minced savory
2tablespoons minced parsley
1cup coarsely grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
Place a large, deep skillet over medium heat and add the butter and oil. Add the carrots, onion, celery and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Clean the mushrooms, trimming or removing tough stems depending on the variety, and cutting any that are very large into smaller pieces. Add the mushrooms to the skillet and continue to cook until the mushrooms are soft and lightly browned, about 10 minutes.
Step 2
Add the stock, sherry, bay leaf and tomato paste and simmer gently until most of the liquid has evaporated, about 20 minutes. Preheat the oven to 400 degrees. Season the mushrooms to taste with salt and pepper, stir in the savory and parsley and transfer the mixture to a casserole dish. Sprinkle the top with the cheese and bake until the cheese is melted and lightly browned, about 20 minutes. Serve immediately with buttered pasta or rice on the side.

Ratings

4 out of 5

7 user ratings

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Comments

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Aria7 months ago

Delicious!

Aria7 months ago

Was out of celery, used large onion, carrots, 5 oz shiitake, 5oz king’s trumpet, 5 oz exotic blend with shiitake, lions mane & another. Couldn’t find bay leaf, used 1/4 tsp Italian seasoning red wine instead of sherry, reduced down before adding better than bullion vegetable broth With tomato sauce, added a few sprigs of thyme and sage with the parsley. Also used shredded Quattro formagio in of Parmesan. Was altogether wonderful!

Pairing with ragout7 years ago

Added artichoke hearts and zucchini, paired it with polenta and shredded duck confit

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