Wild Mushroom Ragout Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Mixed fresh wild mushrooms,
3/4 cup: Chicken stock,
-such as black trumpets,
3 tbsp: Demi-glace,
-fairy rings mad ceps,
-(reduced veal stock, opt)
1 tbsp: Butter or olive oil,
1/4 cup: Cream,
2: Shallots, peeled
2 Sprigs: thyme,
-finely chopped,
1 tbsp: Chopped chives,
1: Garlic clove, s
Salt and pepper to taste,
-peeled and minced,
Directions:
1. Trim mushrooms, reserving stems for another use. Slice large caps
into fairly even pieces, leave smaller caps whole.
2. Melt butter (or heat oil) i na large skillet over medium heat. Add
shallots and garlic, and cook until tender, stirring occasionally, for
about 15 minutes. Add mushroom caps and cook until they release their
liquid. Add chicken stock and cook for about 5 minutes more. Stir in
demi-glace, if using, and cream, and cook for another 5 minutes. Add
thyme and chives, then season to taste with salt and pepper. Serve
with toasted country bread, over pasta or polenta, or as an
accompaniment to roast meat.
Saveur Magazine
Mar/Apr 1995
Submitted By DIANE LAZARUS On 03-22-95
Source from luhu.jp
into fairly even pieces, leave smaller caps whole.
2. Melt butter (or heat oil) i na large skillet over medium heat. Add
shallots and garlic, and cook until tender, stirring occasionally, for
about 15 minutes. Add mushroom caps and cook until they release their
liquid. Add chicken stock and cook for about 5 minutes more. Stir in
demi-glace, if using, and cream, and cook for another 5 minutes. Add
thyme and chives, then season to taste with salt and pepper. Serve
with toasted country bread, over pasta or polenta, or as an
accompaniment to roast meat.
Saveur Magazine
Mar/Apr 1995
Submitted By DIANE LAZARUS On 03-22-95
Source from luhu.jp