Time 1h15m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely. Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Time 1h15m Yield 4 Number Of Ingredients 10 Steps:
Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use. Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside. Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside. Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes. Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.
Time 40m Yield 4 servings Number Of Ingredients 7 Steps:
In a small bowl, soak the porcini mushrooms in 1 1/2 cups hot water until softened, 15 minutes. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add one-third of the assorted mushrooms, season with salt and pepper and cook, stirring occasionally, 4 minutes, or until lightly browned. Remove mushrooms to a plate and repeat twice with remaining mushrooms. Return all cooked mushrooms to skillet. Drain porcini mushrooms, reserving liquid, and coarsely chop. Add porcini, shallot and garlic to mushrooms and cook over moderate heat, stirring, 3 minutes. Strain porcini liquid over mushroom mixture, stopping before adding any grit or sand. Boil over high heat 4 minutes, or until reduced by half. Stir in parsley and season with salt and pepper. Remove from heat and fold in remaining 1 tablespoon butter.
Time 1h Yield 4 serving(s) Number Of Ingredients 10 Steps:
Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove the shitake stems and discard. Quarter the mushrooms and set aside. Heat 2 tablespoons of butter in a heavy skillet over medium-high heat. Add the mushrooms to the skillet in a single layer in the pan. Do not pile the mushrooms on top of one another. Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan. If skillet seems dry add the additional 2 tablespoons butter. Cook until nicely browned, about 5 minutes. Add the shallot or onion and garlic and cooked until softened about 3 minutes. Add the salt, pepper, and thyme. Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan. Add the heavy cream and bring to a boil. Cook for about 45 seconds to 1 minute. Remove from heat and serve.
Time 55m Yield 6 servings Number Of Ingredients 11 Steps:
In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
Time 1h5m Number Of Ingredients 16 Steps:
Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat. For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a ‘crater’ of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.
Time 55m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes. Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche. Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Time 30m Number Of Ingredients 7 Steps:
In a large skillet over medium-low heat, melt butter with olive oil. Add shallot; cook, stirring, until soft, about 5 minutes. Raise heat to medium. Add mushrooms; season with salt and pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes. Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes. Add thyme and wine. Cook until skillet is almost dry, 1 minute. Serve hot.
Yield Serves 8 Number Of Ingredients 10 Steps:
Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms. Finely chop shallots. In a deep 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened. Add Cognac and cook over moderate heat, stirring, 1 minute. Stir in mushrooms and cook, stirring occasionally, 2 minutes. Add broth, heavy cream, paprika, and salt and pepper to taste and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes. (Ragout may be made up to this point 1 day ahead and cooled completely before being chilled, covered. Reheat ragout before proceeding.) Mince parsley. Remove skillet from heat and stir in parsley and sour cream. Heat ragout over moderate heat, stirring, until hot (do not let boil).
Time 3h20m Yield 2 servings. Number Of Ingredients 10 Steps:
Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.
Time 55m Yield 6 servings Number Of Ingredients 11 Steps:
Soak porcini in 1 1/2 cups boiling water until softened, at least 20 minutes. Pick over fresh mushrooms, tearing or slicing bigger ones as needed. 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. Add fresh mushrooms and turn in pan until they begin to soften. Cover and cook, stirring occasionally, for 5 minutes. 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.
Time 30m Number Of Ingredients 7 Steps:
In a large skillet over medium-low heat, melt butter with olive oil. Add shallot; cook, stirring, until soft, about 5 minutes. Raise heat to medium. Add mushrooms; season with salt and pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes. Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes. Add thyme and wine or water. Cook until skillet is almost dry, 1 minute. Serve hot.
More about “mushroom ragout recipes”
Time 1h Yield 4 serving(s) Number Of Ingredients 21 Steps:
Bring a large pot of water to a boil for the pasta. Meanwhile, in a high sided skillet, heat the oil over medium heat. When the oil ripples, add the mushrooms, allspice, bay leaf, oregano, and black pepper and cook until the mushrooms darken and become tender, 6-7 minutes. Add the carrots, celery, onions, garlic, and cubanelle and bell peppers and season with salt. Cook for 6-7 minutes more, then stir in tomato paste and cook 1 minute. Add the wine and stir with a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook for 1 minute to reduce the wine, then stir in the stock and tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with Worcestershire and salt and pepper to taste. Simmer for 10 minutes more, then discard the bay leaf. While the ragout is cooking, salt the boiling water and cook the penne to al dente. When the pasta is done, drain it and return it to the hot pot. Toss with half the sauce, the basil, and the 1/2 cup of grated cheese. Top bowlfuls of pasta with the remaining sauce and pass more grated cheese at the table. Enjoy!
