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Double Mushroom Ragout Recipe

By November 9, 2009May 21st, 2021One Comment
Wild And Wonderful Cookbook Series

Wild And Wonderful Cookbook Series

Double Mushroom Ragout

This is excellent severed with any kind of red meat, wild or tame!


  • 1 oz. dried porcini mushrooms
  • 3 tbsp. butter
  • 2 tbsp. extra virgin olive oil
  • 20 oz. cremini mushrooms, sliced ¼ inch thick
  • sea salt
  • 1/3 cup finely chopped shallot
  • 1/3 cup dry red wine
  • 1 tbsp. coarsely chopped dried rosemary
  • ¾ cup heavy cream
  • fresh ground pepper
  • 6 tbsp. chopped fresh parsley


  1. Soak the porcini mushrooms in 1 1/2 cups of hot water, stirring occasionally, until they are rehydrated. About 20 minutes. Using a slotted spoon, strain the mushrooms and set aside.
  2. In a 10-inch pot, heat 2 tbsp. of the butter and olive oil over medium heat. Add the cremini and 1 tsp. of salt.
  3. Cook, stirring occasionally until the mushrooms have softened and released their liquid, about 5-8 minutes.
  4. Increase the heat to medium high and cook, stirring more frequently until the mushrooms are shrunken and brown. Another 8-10 minutes.
  5. Reduce the heat to medium, add the shallots and the remaining butter and cook, stirring, until the shallots are softened. About 2 minutes.
  6. Add the wine, rosemary, porcini mushrooms, and ¼ cup of the porcini liquid.
  7. Cook and stir for another 2 minutes until most of the liquid has evaporated.
  8. Add the cream and cook until reduced to a saucy consistency. Stir in the parsley and season to taste with fresh pepper.
  9. Makes 2 – 2 1/2 cups

Notes: You can make and refrigerate the ragout up to two days ahead. Just before serving reheat it in a medium sauce pan over medium heat.

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