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Simple Ragout of Mushrooms Vegetables Cooking Recipes

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

  • 3 tablespoons butter

  • 1 clove garlic, minced

  • 1 pound mixed fresh mushrooms, such as shiitake (stem discarded), portabella, and oyster, stems trimmed, cut into bite-size pieces

  • 1 tablespoon all-purpose flour

  • 1/2 cup dry vermouth

  • 1/2 cup well-flavored beef stock

  • Salt and freshly ground black pepper to taste

  • 1 to 2 teaspoons chopped fresh thyme

  • 2 tablespoons chopped fresh parsley

  1. 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.
     

  2. Variations:
    Just before serving, stir 2 to 3 tablespoons of sour cream, regular or light, into the mushrooms. Heat through, but do not boil.
     

  3. 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.

More about Fresh Mushrooms Vegetables Cooking Recipes


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