Beef And Wild Mushroom Ragout Food

CREAMY WILD MUSHROOM RAGOUT

Steps:

• Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
• Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
• Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
• Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
• Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
• When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
• Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.

BEEF AND MUSHROOM RAGOUT

Steps:

• In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
• Prepare the spatzle as directed in the above recipe.
• Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
• Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

BEEF AND WILD MUSHROOM RAGOUT

Steps:

• Heat oil in a 5-quart Dutch oven; dry the beef with paper towels and sprinkle with salt and pepper.
• Add the beef to the pan; brown on all sides.
• Stir in the onions; cook/stir until they are softened, 3-4 minutes.
• Add in the mushrooms; cook another 3 minutes, stirring often.
• Add in soup mixes; stir to blend.
• Add in the wine, stirring up any browned bits on the bottom of the pan; cook 2-3 minutes.
• Add in the tomatoes, water, thyme, and bay leaf; bring to a boil.
• Decrease heat to low and simmer the stew, covered, stirring occasionally, until the meat is tender, 2-3 hours.
• Taste the sauce, adding additional salt and pepper if needed.
• Remove bay leaf before serving.

MUSHROOM RAGOUT

Steps:

• In a small bowl, soak the porcini mushrooms in 1 1/2 cups hot water until softened, 15 minutes.
• In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add one-third of the assorted mushrooms, season with salt and pepper and cook, stirring occasionally, 4 minutes, or until lightly browned. Remove mushrooms to a plate and repeat twice with remaining mushrooms. Return all cooked mushrooms to skillet.
• Drain porcini mushrooms, reserving liquid, and coarsely chop. Add porcini, shallot and garlic to mushrooms and cook over moderate heat, stirring, 3 minutes. Strain porcini liquid over mushroom mixture, stopping before adding any grit or sand. Boil over high heat 4 minutes, or until reduced by half. Stir in parsley and season with salt and pepper. Remove from heat and fold in remaining 1 tablespoon butter.

BEEF, VEGETABLE, AND WILD MUSHROOM SOUP

Steps:

• Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve.

BEEF, WILD RICE AND MUSHROOM SOUP

Steps:

• In large Dutch oven, melt butter over medium-high heat.
• In medium bowl, combine beef tips and flour.
• Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
• Remove beef; set aside.
• Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
• Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
• Stir in rice, broth and beef.
• Cover, and cook for 5 minutes, or until rice is tender.
• Garnish with fresh thyme, if desired.
• Serve immediately.

EASY BEEF RAGOUT

Steps:

• Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
• Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
• Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
• Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
• Makes 10 cups.

MUSHROOM RAGOUT

Steps:

• Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
• Remove the shitake stems and discard.
• Quarter the mushrooms and set aside.
• Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
• Add the mushrooms to the skillet in a single layer in the pan.
• Do not pile the mushrooms on top of one another.
• Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
• If skillet seems dry add the additional 2 tablespoons butter.
• Cook until nicely browned, about 5 minutes.
• Add the shallot or onion and garlic and cooked until softened about 3 minutes.
• Add the salt, pepper, and thyme.
• Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
• Add the heavy cream and bring to a boil.
• Cook for about 45 seconds to 1 minute.
• Remove from heat and serve.

WILD MUSHROOM RAGOUT

Steps:

• in bowl add water and porcinis, soak 30 minutes, drain, reserving liquid.
• in skillet heat 1 tbsp oil, saute onions and garlic 5 minutes.
• add remaining oil and all mushrooms, saute 5 minutes.
• add wine, reduce for 3 minutes.
• add tomato, tarragon, parsley, and 1 cup mushroom liquid, salt& pepper.
• lower heat, cover, simmer 20 minutes.
• if too dry add additional mushroom liquid.
• stir in parmesan cheese, serve.

WILD MUSHROOM RAGOUT

Steps:

• In a large heavy bottomed pot over high temperature heat the oil until very hot.
• Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.
• When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.
• Season to taste with salt and freshly ground pepper, and serve hot.
• Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!

CREAMY POLENTA & MUSHROOM RAGOUT

Steps:

• Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
• For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

ROAST BEEF WITH MUSHROOM RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large oven-proof skillet over medium-high heat.
• Season the beef all over with salt and a generous amount of pepper.
• Add the oil to the skillet and heat until hot.
• Add the butter and swirl to melt.
• Add the beef and sear until brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven.
• Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes.
• Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
• Meanwhile, prepare the ragout.
• Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
• Quarter the mushrooms and put in a bowl.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
• Add the mushrooms and spread them out evenly in the pan, increase the heat to high.
• Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.
• Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry.
• Continue to cook until nicely browned, about 5 minutes.
• Add the onion and cook until softened, about 2 minutes.
• Season the mushrooms with the salt and pepper and add the thyme.
• Pull the pan off the heat and add the the wine.
• Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon.
• Add the heavy cream and bring to a boil.
• Remove from the heat.
• Slice the meat crosswise, arrange on a platter, and serve with the mushroom ragout.