Ragout of Mushrooms
In Italy, a savory ragout of mushrooms vegetables is often spooned over
mounds of fresh polenta. Or the polenta can be molded in a loaf pan,
sliced, dusted with flour, and fried until crisp in butter or olive oil
before being topped with this fragrant "stew". By itself, the ragout
goes very well with roast beef, even roast chicken; or it can top a
fluffy baked potato.
Makes 6 servings
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3 tablespoons butter
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1 clove garlic, minced
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1 pound mixed fresh mushrooms, such as shiitake (stem discarded),
portabella, and oyster, stems trimmed, cut into bite-size pieces
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1 tablespoon all-purpose flour
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1/2 cup dry vermouth
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1/2 cup well-flavored beef stock
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Salt and freshly ground black pepper to taste
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1 to 2 teaspoons chopped fresh thyme
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2 tablespoons chopped fresh parsley
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Melt the butter in a large heavy skillet over medium heat. Add the
garlic and cook 30 seconds. Add the mushrooms and cook, stirring, over
medium heat until golden, 8 to 10 minutes. Sprinkle the mushrooms with
the flour and cook, stirring, for 2 minutes longer. Stir in the
vermouth and stock and simmer, stirring, until the sauce is slightly
thickened and the mushrooms are coated, 3 to 4 minutes. Season with
salt, pepper and thyme. Serve this simple ragout cooking recipes very
hot, garnished with the parsley.
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Variations:
Just before serving, stir 2 to 3 tablespoons of sour cream, regular or
light, into the mushrooms. Heat through, but do not boil.
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Or slice 1 small sweet, red or Spanish onion, and cook it in the butter
until translucent, 6 to 8 minutes, before adding the garlic and
mushrooms. Spooned over toast, rice, or noodles, this make a delicious
late-night supper with a crisp salad and a glass of red wine. For added
zest, stir a few drops of hot pepper sauce into this mushroom ragout.
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