Mushroom Ragout
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 cups
Ingredients
  • 1 ounce (about 1 cup) dried mushrooms (I used shitake)
  • 2 tablespoons olive oil
  • 2 shallots or 1 small onion, finely chopped
  • 4 garlic cloves, peeled and minced
  • 2 pounds mushrooms, cleaned, trimmed and sliced ½-inch thick if large (I used a combination of button mushrooms and shitake mushrooms)
  • 1 tablespoon all-purpose flour
  • ½ cup wine (I used red wine here, but white is good, too, or even a decent beer if you have it)
  • 2 teaspoons chopped fresh thyme or oregano
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon crushed red pepper flakes, plus more to taste
  • freshly ground pepper
  • 2 to 4 tablespoons finely chopped flat-leaf parsley, for garnish
Instructions
  1. Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let them soak for 30 minutes, while you prepare the other ingredients, then drain the mushrooms, but save the liquid from soaking to add to the ragout later. Squeeze them over a strainer and rinse until they are free of any sand. Chop coarsely and set aside.
  2. 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 in the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms and thyme or oregano. Turn the head up to medium-high. Cook until the mushrooms begin to sweat, then add ½ teaspoon of salt. Stir for about 5 minutes more.
  3. Add in 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 in the soaked and 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 another ½ teaspoon of salt, 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 the red pepper flakes, freshly ground pepper and the parsley, taste and adjust salt.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/10/24/mushroom-ragout/