Mushroom Ragout Gravy Food

MUSHROOM RAGOUT 'GRAVY'

Steps:

• Place dried mushrooms in a bowl or tempered glass measuring cup, and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients.
• Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and set aside the liquid in the bowl. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
• Heat oil in a large, heavy nonstick skillet or saucepan over medium heat, and add onion or shallots. Cook, stirring often, until tender, about 5 minutes. Add the garlic, stir together for about 30 seconds, and then add in all the mushrooms except the reconstituted porcini mushrooms and salt to taste. Cook, stirring often, until mushrooms begin to soften and to sweat, about 5 minutes.
• Add the flour and continue to cook mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine, and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes.
• Add rosemary and sage or thyme, stir together, and stir in mushroom soaking liquid and stock. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. If you want a thicker "gravy," remove a cup and blend until smooth in a blender or a food processor fitted with the steel blade. Stir back into the ragout.
• Remove from the heat, stir in some freshly ground pepper, taste and adjust salt. Set aside in the refrigerator overnight.

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

MUSHROOM RAGOûT

Steps:

• Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
• 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 the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add 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 the 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 salt to taste, 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 some freshly ground pepper and the parsley, taste and adjust salt.

MUSHROOM GRAVY

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
• Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

PRESSURE-COOKER MUSHROOM PORK RAGOUT

Steps:

• Rub with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, the onion, sun-dried tomatoes and savory., Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm. , In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting , and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.

MUSHROOM PORK RAGOUT

Steps:

• Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.

MUSHROOM GRAVY RECIPE BY TASTY

Steps:

• Heat oil in a pan and add cinnamon stick, cardamom, and cumin seeds. Let roast and, after a few seconds, add finely chopped onions and salt and saute until golden.
• Once the onions are golden and tender, add the masalas (spices) as follows: ginger-garlic paste, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder, green chilies, and curry leaves.
• Mix all the ingredients well and then add chopped tomato, and a little bit of water (¼ cup) and cook until everything turns soft (5-6 minutes). You can also add ¼ cup (65 G) tomato paste in place of the 1 tomato to get a very smooth gravy.
• Once the oil starts to separate, add the cleaned and sliced mushrooms and mix them well with the masala mixture. Cook for 3-4 minutes. Then, add ¼ cup (or slightly more) required water and cook until the mushrooms are fully done. You should have a gravy-esque consistency: something that can be mixed with rice or accompanied by naan or roti or an equivalent flatbread.
• Finally, garnish with chopped coriander leaves and turn off the heat. If desired, add 1 tsp of ghee on the top to enhance the flavor.
• Serve with rice or naan. Enjoy!

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.

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.

MUSHROOM RAGOUT (SERVE WITH MASHED POTATOES)

Steps:

• Heat butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles. Add mushrooms; cook, stirring, until mushrooms are just tender.
• Add tomato paste and wine to mushroom mixture; bring to a boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add the water and stock, return to a boil. Reduce heat; simmer, uncovered, 30 minutes. Stir in thyme.