Wild Mushroom Ragoût

Wild Mushroom Ragoût
Photo by Scott Phillips

Ingredients

  • ¼ cup thinly sliced fresh chives
  • 1 tsp. chopped fresh thyme
  • 2 Tbs. Cognac or brandy
  • Kosher salt and freshly ground black pepper
  • 1 oz. mixed dried mushrooms (like chanterelles, porcini, morels, and oyster; about 1-¼ cups)
  • 2 large shallots, minced (about ½ cup)
  • 2 Tbs. unsalted butter
  • + 4 more ingredients
    • 1 Tbs. soy sauce
    • Fresh lemon juice to taste (optional)
    • 1 Tbs. heavy cream or unsalted butter
    • ½ oz. dried shiitakes (1/3 cup; 5 medium caps)

Put the mushrooms in a medium heatproof bowl. Pour in 2 cups boiling water and weight down the mushrooms with a small plate so they are submerged. Soak until they're plumped and softened, about 20 min. Use a slotted spoon to transfer the mushrooms to a cutting board, squeezing any excess liquid f...

View full recipe at Fine Cooking

Comments

Variations on Wild Mushroom Ragoût

  • Wild Mushroom Ragout
    • 1 teaspoon(s) finely chopped thyme
    • Salt and freshly ground pepper
    • 1.25 pound(s) mixed mushrooms
    • 1 teaspoon(s) extra-virgin olive oil
    • +3 other ingredients
  • Wild Mushroom Ragout
    • 2 tablespoon(s) brandy or Cognac
    • 1 large shallot
    • Salt and freshly ground pepper
    • 2 tablespoon(s) snipped chives
    • 1 cup(s) heavy cream
    • +3 other ingredients


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