KIDDOCJJ
KIDDOCJJ
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MUSHROOM RAGOUT

It's been raining cats and dogs in California (finally!) and it's about time we can don some cool-weather clothes and eat some wintery comfort food. Our friends are coming down for dinner tonite and I made a Mushroom Ragout ahead of time (and some short ribs). Tonight I'll serve the ragout on top of some creamy polenta, add an arugula salad with Meyer lemon dressing, and for dessert an orange and rosemary olive oil cake.

january 10, 2018

  WHAT YOU'LL NEED:       - large saucepan, sharp knife, spoon or spatula    - 2 pounds of assorted mushrooms -  wiped & sliced. I used white mushrooms, creminis and 2 large portabellos.                       I also soaked some dried mushrooms and used those for extra texture, color, and flavor.    - 2 TB butter +     - 2-3 TB extra virgin olive oil    - 1 yellow onion - chopped to medium dice (1/2")    - 1 large carrot - washed, peeled, medium dice    - 1  1/2 cups white wine, stock, and/or reserved mushroom "liquor" (the liquid left over from soaking)    - 1 TB all purpose flour    - 1 tsp dried thyme    - Salt and pepper to taste       STEP 1    - Slice all of your mushrooms.    - Dice the onions and carrot.    - Hydrate the dried mushrooms (if you are using) with some boiling water. Let them sit for a few minutes until pliable.        Reserve the mushroom "liquor" for the sauce we'll make later.       STEP 2    - Heat a heavy pan on your stovetop.    - Melt the butter and add the olive oil all at once.    - Once the butter is turning a bit brown and almost melted, gather up your mushrooms and get ready to rock       STEP 3    - Add the mushrooms to the pan and once they are brown and releasing their fluid, add the onions and carrots and give it all a good stir.     - When your start to see "fond" in the bottom of the pan (as the mushrooms are concentrating and dehydrating nicely) add a cup of the wine or stock, and using your spoon loosen up all the brown tidbits from the bottom of the pan.     - Heat up 1/2 a cup of stock, wine or mushroom liquor in the microwave, whisk in the flour, and add that to the vegetables.       STEP 4    - Add the thyme, salt and pepper and taste!    - Chop up some parsley or other fresh herbs from your veggie drawer, and add a little green at the last minute.    - If the mixture gets too thick, add more stock, wine or mushroom liquor. Taste again and adjust the seasoning!       KIDDOCJJ TIPS:    - YOU CAN ALSO SERVE THIS RAGOUT OVER MASHED POTATOES, BROWN RICE OR EVEN A TOASTED SLICE OF ARTISAN BREAD OR ASIDE POACHED EGGS FOR AN ELEGANT SOUL-WARMING BREAKFAST!  ENJOY!    - IF YOU DON'T HAVE OR LIKE WHITE WINE, USE SHERRY OR EVEN SHERRY VINEGAR FOR A NICE BRIGHT ADDITION TO YOUR SAUCE.    - IF YOU WANT TO SHAVE TIME OFF COOKING, GO AHEAD AND BUY PRE-SLICED MUSHROOMS. NOTHING WRONG WITH THAT!

WHAT YOU'LL NEED:

 

- large saucepan, sharp knife, spoon or spatula

- 2 pounds of assorted mushrooms -  wiped & sliced. I used white mushrooms, creminis and 2 large portabellos.                       I also soaked some dried mushrooms and used those for extra texture, color, and flavor.

- 2 TB butter +

- 2-3 TB extra virgin olive oil

- 1 yellow onion - chopped to medium dice (1/2")

- 1 large carrot - washed, peeled, medium dice

- 1  1/2 cups white wine, stock, and/or reserved mushroom "liquor" (the liquid left over from soaking)

- 1 TB all purpose flour

- 1 tsp dried thyme

- Salt and pepper to taste

 

STEP 1

- Slice all of your mushrooms.

- Dice the onions and carrot.

- Hydrate the dried mushrooms (if you are using) with some boiling water. Let them sit for a few minutes until pliable.        Reserve the mushroom "liquor" for the sauce we'll make later.

 

STEP 2

- Heat a heavy pan on your stovetop.

- Melt the butter and add the olive oil all at once.

- Once the butter is turning a bit brown and almost melted, gather up your mushrooms and get ready to rock

 

STEP 3

- Add the mushrooms to the pan and once they are brown and releasing their fluid, add the onions and carrots and give it all a good stir. 

- When your start to see "fond" in the bottom of the pan (as the mushrooms are concentrating and dehydrating nicely) add a cup of the wine or stock, and using your spoon loosen up all the brown tidbits from the bottom of the pan. 

- Heat up 1/2 a cup of stock, wine or mushroom liquor in the microwave, whisk in the flour, and add that to the vegetables.

 

STEP 4

- Add the thyme, salt and pepper and taste!

- Chop up some parsley or other fresh herbs from your veggie drawer, and add a little green at the last minute.

- If the mixture gets too thick, add more stock, wine or mushroom liquor. Taste again and adjust the seasoning!

 

KIDDOCJJ TIPS:

- YOU CAN ALSO SERVE THIS RAGOUT OVER MASHED POTATOES, BROWN RICE OR EVEN A TOASTED SLICE OF ARTISAN BREAD OR ASIDE POACHED EGGS FOR AN ELEGANT SOUL-WARMING BREAKFAST!  ENJOY!

- IF YOU DON'T HAVE OR LIKE WHITE WINE, USE SHERRY OR EVEN SHERRY VINEGAR FOR A NICE BRIGHT ADDITION TO YOUR SAUCE.

- IF YOU WANT TO SHAVE TIME OFF COOKING, GO AHEAD AND BUY PRE-SLICED MUSHROOMS. NOTHING WRONG WITH THAT!