Wild Mushroom Ragout
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Prep Time: 15 minutes
Cook Time: 15 minutes
With spring's arrival comes the appearance in markets of the best young button mushrooms, the smallest variety of cultivated mushrooms, and along with them such wild or specialty varieties as morels, oyster mushrooms and shiitakes. Combine the finest and widest assortment you can find in this rich, flavorful ragout, a lovely complement to steaks or oven-roasted beef.
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- 1 cup chicken broth
- 2 Tbs. chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
- 2 garlic cloves, minced
- 2 tsp. unsalted butter
- 2 tsp. extra-virgin olive oil
- 1 lb. fresh button mushrooms, brushed clean and halved
- 1 lb. mixed fresh wild and/or cultivated mushrooms (see note), trimmed, brushed clean and cut into pieces the same size as the button mushroom halves
- 1/4 cup heavy cream
- Salt and freshly ground pepper, to taste
Wine PairingThis pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.
Directions:In a small saucepan, bring the chicken broth to a boil and boil until reduced by half, 3 to 5 minutes. Remove from the heat and set aside.
Combine the chopped parsley and the garlic on a cutting board and continue to chop together until very finely minced. Set aside.
In a large fry pan over medium-high heat, melt the butter with the olive oil. Add all the mushrooms and sauté, stirring occasionally, until golden and tender, 5 to 6 minutes. Add the reduced chicken stock, the cream and garlic-parsley mixture and simmer over medium heat until reduced by half or until nicely thickened, 3 to 4 minutes. Season with salt and pepper.
To serve, transfer the mushrooms to a warmed serving dish, garnish with parsley sprigs and serve immediately.
Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by Joanne Weir (Time-Life Books, 1997).