CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
SALT BAKED CHICKENS WITH SPRING VEGETABLE AND MUSHROOM RAGOUT
Provided by Ming Tsai
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 43
Steps:
- Preheat oven to 550 degrees. Mix together the salt and pepper. Rub chicken with oil inside and out, then liberally coat with salt mix. Place chicken, breast-side up, in the oven and cook for about 25 minutes, or until golden brown. The chicken may have to be rotated for even coloring. When chicken is fully browned turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 35 to 45 minutes. Chicken is done when one can move the wing back and forth with great ease. Another test is piercing between the thigh and breast and the juices should run clear. Allow chicken to rest for 10 minutes before serving.
- For the Spring Vegetable and Mushroom Ragout: In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer, add peas, edamames, favas, carrots, and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.
- Using a large platter, serve a large mound of the ragout. Top with 2 chickens and serve family style.
- Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
- In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.
- For the Basil Oil: In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
- Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
- In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
- In a large pasta bowl, plate the entire salad and garnish with basil tops.
- Yield: 4 servings
- Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù
Provided by Maggie Ruggiero
Categories Chicken Mushroom Pasta Tomato Quick & Easy Father's Day Dinner Fall Family Reunion Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pulse mushrooms and garlic in a food processor until finely chopped.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
- Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
- Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
- Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
- Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
- Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.
CHICKEN RAGOUT
Make and share this Chicken Ragout recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
- Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
- Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
- Add in chicken; brown it on each side.
- Deglaze pan with the wine, scraping up any browned bits on the bottom.
- Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
- Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
- Remove bay leaf and serve.
Nutrition Facts : Calories 370.7, Fat 16.6, SaturatedFat 6.8, Cholesterol 105.3, Sodium 1284.5, Carbohydrate 15.8, Fiber 1.6, Sugar 4.1, Protein 32.4
CHICKEN-MUSHROOM RAGOUT
Make and share this Chicken-Mushroom Ragout recipe from Food.com.
Provided by Chef Otaktay
Categories Chicken
Time 54m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven combine chicken broth, mustard, thyme, and
- pepper. Stir in chicken, mushrooms, carrots, and leeks. Bring to boiling.
- Reduce heat; cover and simmer 15 minutes. Remove thyme sprigs,
- if using. Combine water and cornstarch. Stir in chicken mixture. Cook
- and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve in bowls.
Nutrition Facts : Calories 152.2, Fat 3.7, SaturatedFat 0.9, Cholesterol 57.3, Sodium 118.2, Carbohydrate 12.7, Fiber 1.8, Sugar 3.2, Protein 18.1
MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
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CHICKEN RAGOUT - EATINGWELL
From eatingwell.com
Servings 8Total Time 8 hrs 28 minsAuthor Eatingwell Test KitchenCalories 234 per serving
- Place chicken thighs in a 3 1/2- or 4-quart slow cooker (see Tip). In a large bowl stir together tomatoes, carrots, onion, broth, vinegar, rosemary, thyme and pepper. Pour over chicken in cooker.
- Just before serving, in a large nonstick skillet cook and stir mushrooms in hot oil over medium-high heat for 8 to 10 minutes or until golden. Remove chicken from cooker. Remove chicken from bones; discard bones. Stir chicken and mushrooms into mixture in cooker. Serve chicken mixture over hot cooked noodles. If desired, sprinkle each serving with parsley.
CREAMY CHICKEN AND MUSHROOM RAGOUT - SKINNY MS.
From skinnyms.com
4.4/5 (24)Category DinnerCuisine FrenchCalories 256 per serving
- Sprinkle chicken strips with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place 2 teaspoons of olive oil in a sauté pan over medium heat. Once the oil is warm but not smoking, add chicken pieces. Cook for about 8 minutes, flipping to get a golden color on all sides and cook through. Remove chicken from pan and set aside on a plate.
- Add remaining teaspoon of oil, the mushrooms, thyme, and onions. Allow to cook for 5 to 8 minutes until onions have softened and liquid has been released and evaporated from the mushrooms. Add garlic and cook for an additional 30 seconds. Push mushrooms and onions to the side of the pan. Add wine or broth into empty space. Scrape any bits in the bottom with a spoon. Allow at least half the liquid to evaporate. Stir mushrooms and onions back in.
- Add coconut milk, flour/butter mix, and nutmeg, stir in pan until flour/butter mix is incorporated. Return chicken to the pan. Add remaining salt and pepper. Allow to cook for about 3 to 5 additional minutes, until heated through and thickened to the desired consistency. Remove thyme branches prior to serving (many of the leaves should have fallen into the ragout).
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