WILD MUSHROOM AND PARSNIP RAGOUT WITH CHEESY POLENTA
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Provided by Katherine Sacks
Categories No Meat, No Problem Wheat/Gluten-Free Mushroom Vegetarian Dinner Parsnip Parmesan Hominy/Cornmeal/Masa Hazelnut
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
- Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
- Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
- Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.
MUSHROOM RAGOUT
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
PARSNIP PARMESAN RAVIOLI WITH MUSHROOM RAGOûT
Steps:
- Make mushroom ragout:
- In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened. Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened. Ragout may be made 2 days ahead, cooled completely and chilled, covered.
- For ravioli filling
- In a saucepan boil parsnips in salted water to cover by 2 inches, uncovered, until very tender, about 15 minutes. Drain parsnips well. In a food processor purée parsnips with Parmesan, sage, and salt and pepper to taste until smooth, and cool. Filling may be made 1 day ahead and chilled, covered.
- Bring a kettle of salted water to a gentle boil for ravioli.
- Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center. Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air. Transfer ravioli to a dry kitchen towel to drain. Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to dry slightly.
- In a saucepan heat ragout over low heat, stirring occasionally, until hot. Cook ravioli in gently boiling water in 3 batches 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a spoon transfer ravioli as cooked to shallow baking pans, arranging in one layer, with about 1/2 inch cooking water. Keep ravioli warm, covered.
- Transfer ravioli with a slotted spoon to 6 serving plates and top with 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.
MUSHROOM RAGOUT
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes. Remove the mushrooms from the soaking liquid and coarsely chop. Strain and reserve the liquid.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the carrots, celery, and shallots, and cook until softened, about 5 minutes. Add the garlic, porcini, rosemary, and cook for 2 minutes more. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half. Add the tomatoes and a 1/2 teaspoon of the salt. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes. In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat. When the foam begins to subside, add the mushrooms. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes. Add the remaining 1/2 teaspoon salt and season with pepper to taste. Add the mushrooms to the tomato sauce and simmer for 5 minutes. Serve as is, or with pasta, polenta, or toasted bread.
More about "parsnip garlic ravioli with mushroom ragout food"
PARSNIP PARMESAN RAVIOLI WITH MUSHROOM …
Web Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com
From friendseat.com
CRISPY SKILLET RAVIOLI WITH GARLIC BUTTER MUSHROOMS | KITCHN
Web Mar 11, 2021 Step 1: Toss the ravioli in a hot, oiled skillet to get them all golden-brown and crispy. Step 2: Add a splash of water, cover the skillet, and steam until perfectly al dente. When they’re cooked through, you’ll …
From thekitchn.com
From thekitchn.com
PARSNIP PARMESAN RAVIOLI WITH MUSHROOM RAGOUT RECIPE - EAT YOUR …
Web Save this Parsnip Parmesan ravioli with mushroom ragout recipe and more from The Best of Gourmet 1997: Featuring the Flavors of Greece to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
RAVIOLI WITH SAUTéED MUSHROOMS - GREEN VALLEY KITCHEN
Web Sep 26, 2016 Add 1 tbs olive oil to the pan and then the mushrooms. Let the mushrooms cook for 3 minutes before stirring. After the 3 minutes are up, add the minced garlic and …
From greenvalleykitchen.com
From greenvalleykitchen.com
PARSNIP TRIANGOLI WITH AGED BALSAMIC VINEGAR - FOOD & WINE
Web Oct 26, 2018 Wrap tightly in plastic and let stand at room temperature for 30 minutes. Make the filling Heat the olive oil in a saucepan. Add the onion and cook until softened. …
From foodandwine.com
From foodandwine.com
PARSNIP GARLIC RAVIOLI WITH MUSHROOM RAGOUT RECIPE
Web In a large heated skillet cook onions in extra virgin olive oil over medium heat, stirring often, for 10-15 min till browned and caramelized. Stir in butter till melted. Add in mushrooms, …
From cookeatshare.com
From cookeatshare.com
PARSNIP GARLIC RAVIOLI WITH MUSHROOM RAGOUT – WE LOVE GOD!
Web Jan 26, 2023 2: tb: Olive oil: 2: md: Onions; thinly sliced: 1: tb: Butter: 1: lb: Portobello mushrooms; thinly sliced: 3/4: lb: White mushrooms; thinly sliced: 3: Garlic cloves ...
From welovegod.org
From welovegod.org
PARSNIP GARLIC RAVIOLI WITH MUSHROOM RAGOUT – RECIPES NETWORK
Web Jun 16, 2014 Top with Mushroom Ragout and serve. Step 4. In a large heated skillet cook onions in olive oil over medium heat, stirring often, for 10 to 15 minutes until browned …
From recipenet.org
From recipenet.org
PASTA WITH CREAMY MUSHROOM RAGù RECIPE | BON APPéTIT
Web Apr 19, 2022 Large Saucepan $60 At Amazon Tongs $21 At Amazon Colander $11 At Amazon Heatproof Measuring Cup $18 At Amazon Ingredients 4 servings 3 Tbsp. extra …
From bonappetit.com
From bonappetit.com
PARSNIP GARLIC RAVIOLI WITH MUSHROOM RAGOUT - BIGOVEN
Web Parsnip Garlic Ravioli with Mushroom Ragout recipe: Try this Parsnip Garlic Ravioli with Mushroom Ragout recipe, or contribute your own. Add your review, photo or …
From bigoven.com
From bigoven.com
MUSHROOM AND PARSNIP RAGOUT WITH GRILLED POLENTA - FALSTAFF
Web Add the mushrooms and thyme, cook for seven minutes until golden. Add the miso paste, tomato sauce (passata) reduction and cook for two minutes. Add the rice milk and …
From falstaff.com
From falstaff.com
PARSNIP GARLIC RAVIOLI WITH MUSHROOM RAGOUT RECIPE
Web Home » Recipes » Parsnip Garlic Ravioli With Mushroom Ragout Parsnip Garlic Ravioli With Mushroom Ragout Recipe. by Global ... Log In. or. Sign Up. Recipes by …
From cookeatshare.com
From cookeatshare.com
RAVIOLI AND MUSHROOM SKILLET RECIPE | BON APPéTIT
Web Apr 20, 2023 Ingredients 4 servings 1 Tbsp. extra-virgin olive oil 8 oz. button mushrooms, sliced ½" thick 1 large shallot, finely chopped 3 garlic cloves, finely chopped ¼ cup dry …
From bonappetit.com
From bonappetit.com
MUSHROOM RAGOUT RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
CELERIAC ‘RAVIOLI’ WITH PARSNIP AND MUSHROOMS - STEFAN'S GOURMET …
Web Oct 20, 2020 Puree the parsnips with 2 tablespoons of extra virgin olive oil in a blender or with an immersion blender until smooth. Season to taste with salt and freshly ground …
From stefangourmet.com
From stefangourmet.com
ROASTED PARSNIPS WITH PARSLEY RECIPE | BON APPéTIT
Web Aug 4, 2008 Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle …
From bonappetit.com
From bonappetit.com
PARSNIP GARLIC RAVIOLI WITH MUSHROOM RAGOUT RECIPE | FOOD NETWORK
Web Ingredients Deselect All 2 cloves garlic 2 tablespoons olive oil 1 pound parsnips, peeled, cut into 1-inch pieces 4 ounces cream cheese, softened Salt and freshly ground black …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love