Wild Mushroom Ragoût

Wild Mushroom Ragoût
Photo by Scott Phillips

Ingredients

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

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
    • 0.25 pound(s) thinly sliced pancetta
    • Salt and freshly ground pepper
    • 1 teaspoon(s) finely chopped thyme
    • 1 large shallot
    • 0.75 cup(s) heavy cream
    • +2 other ingredients
  • Wild Mushroom Ragout
    • 2 tablespoon(s) extra-virgin olive oil
    • 1 tablespoon(s) unsalted butter
    • 2 tablespoon(s) brandy or Cognac
    • 1.5 pound(s) mixed wild mushrooms
    • +4 other ingredients


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