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.
RAGOUT OF BEEF WITH RED WINE
Steps:
- In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
EASY MUSHROOM RAGù RECIPE
This hearty plant-based mushroom ragù consists of readily available fresh mushrooms and is ready in under an hour! I use three types of mushrooms in this recipe, but feel free to use just one or two types to make the sauce even easier. Serve vegan ragù over polenta, pasta, couscous, or even as a topping for steak or chicken!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.
- Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.
- To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).
- Serve with your favorite pasta, polenta, or even pearl couscous as I do here. Enjoy!
Nutrition Facts : Calories 162.1 kcal, Carbohydrate 15.8 g, Protein 4.6 g, Fat 7.2 g, SaturatedFat 0.9 g, TransFat 0.1 g, Sodium 421.6 mg, Fiber 4.2 g, Sugar 7.4 g, UnsaturatedFat 5.9 g, ServingSize 1 serving
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
CREAMY POLENTA & MUSHROOM RAGOUT
Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference
Provided by Barney Desmazery
Categories Main course
Time 1h5m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
WILD MUSHROOM RAGOUT
This simple chunky mixture of sauteed mushrooms was a nice addition to dinner at Culinary Communion class! Recipe posted with permission.
Provided by Julesong
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 129.3, Fat 7, SaturatedFat 1, Sodium 10.8, Carbohydrate 8, Fiber 1.6, Sugar 2.9, Protein 3.8
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- In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace. Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the reduced wine mixture and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.) Off the heat, whisk in the butter to make a thickened sauce. Season with salt and pepper and serve.
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