Mushroom Ragout
15m prep 30m cook 45m ready
4 servings Serve over pasta, polenta, rice, garlic-rubbed croutons, or in popovers. For more intense flavor, soak ½ ounce dried mushrooms, such as porcini, then chop and add with the fresh mushrooms; use the strained soaking water for part of the liquid.
Ingredients
- 2 tablespoons olive oil or butter
- 1 onion, finely chopped
- 1 pound mushrooms, thickly sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 to 2 teaspoons chopped rosemary, thyme, oregano, marjoram, or a combination, to taste
- Salt and black pepper to taste
- 1½ cups chicken or vegetable stock
- 2 tablespoons cold butter, cut into pieces
- 1½ teaspoons balsamic vinegar
- (Grated Parmesan)
- Chopped parsley
Let's Cook
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Step 1.
Heat in a large saucepan over medium-high heat: 2 tablespoons olive oil or butter
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Step 2.
Add and cook, stirring, until golden, about 8 minutes: 1 onion, finely chopped
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Step 3.
Stir in: 1 pound mushrooms, thickly sliced
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Step 4.
Cook until they begin to release their liquid, about 5 minutes. Add: 2 garlic cloves, finely chopped; 1 tablespoon tomato paste; 1 to 2 teaspoons chopped rosemary, thyme, oregano, marjoram, or a combination, to taste; Salt and black pepper to taste
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Step 5.
Cook, stirring, until the mixture begins to brown, another 5 minutes. Add: 1½ cups chicken or vegetable stock
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Step 6.
Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Gradually stir in: 2 tablespoons cold butter, cut into pieces
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Step 7.
Add: 1½ teaspoons balsamic vinegar
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Step 8.
Garnish with: (Grated Parmesan); Chopped parsley
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