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
- 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.
- 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.
- Cook, stirring occasionally until the mushrooms have softened and released their liquid, about 5-8 minutes.
- Increase the heat to medium high and cook, stirring more frequently until the mushrooms are shrunken and brown. Another 8-10 minutes.
- Reduce the heat to medium, add the shallots and the remaining butter and cook, stirring, until the shallots are softened. About 2 minutes.
- Add the wine, rosemary, porcini mushrooms, and ¼ cup of the porcini liquid.
- Cook and stir for another 2 minutes until most of the liquid has evaporated.
- Add the cream and cook until reduced to a saucy consistency. Stir in the parsley and season to taste with fresh pepper.
- 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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