MUSHROOM RAGOUT WITH PASTA
The cremini and white mushrooms give this versatile sauce a mellow, woodsy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
- Add onion; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
- Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
- Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
- To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.
Nutrition Facts : Calories 290 g, Fat 3 g, Fiber 2 g, Protein 13 g
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
ITALIAN MUSHROOM RAGOUT
This is a recipe from Kylie Kwong's cooking show here in Australia (inspired by Stefano and Franca Manfredi). I haven't had a chance to cook it yet but it looks really great. Serve with crusty bread or as a side dish to accompany any chicken or meat dish.
Provided by Terese
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place garlic, onions and salt in a heavy-based pan.
- Cover with all the mushrooms except enoki and cloud ear fungus.
- Top with butter, olive oil and pepper and place over high heat for 5 minutes, without stirring, to allow flavours of the onions and garlic to penetrate the mushrooms.
- Add wine and remaining mushrooms, stirring to combine.
- Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender.
- Stir in parsley and serve.
Nutrition Facts : Calories 561, Fat 53, SaturatedFat 19.9, Cholesterol 67.2, Sodium 1767.8, Carbohydrate 15.7, Fiber 3.6, Sugar 3.9, Protein 5.7
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
MUSHROOM RAGOUT
Nigella Lawson brought this recipe to The Times in a 2006 article about vegetarian comfort food. "The mushrooms, which are easy to cook, require a certain amount of patience and trust. Once you tumble your huge pile of prepared mushrooms into the pan, you could quite reasonably believe they will never cook down, never lose their bouncy rawness and could go on absorbing oil forever. Just start by moving them around gingerly in the pan and then, when they have all had their turn in the heat, clamp on a lid and let them give off their bosky juices." Serve with Ms. Lawson's Spiced and Herbed Millet (as shown) or rice.
Provided by Nigella Lawson
Categories dinner, main course
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak porcini in 1 1/2 cups boiling water until softened, at least 20 minutes. Pick over fresh mushrooms, tearing or slicing bigger ones as needed.
- Place a large sauté pan over medium heat and add olive oil. Add onion and garlic and sauté until softened. Stir in cumin and celery salt. Drain porcini, reserving liquid, and add to pan, stirring for 1 to 2 minutes.
- Add fresh mushrooms and turn in pan until they begin to soften. Cover and cook, stirring occasionally, for 5 minutes.
- Stir in flour, followed by porcini soaking liquid and sherry. Cover and simmer until mushrooms are cooked through but retain a meaty bite, about 20 minutes. Transfer to a warmed platter, and sprinkle with a mixture of lemon zest and parsley. Serve with millet (as shown) or rice.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 4 grams
MUSHROOM RAGOUT OVER SOFT POLENTA (ITALIAN)
We really enjoy this and I've also made it when my vegetarian neice or friend came over. This is a great meal but can also be a side. I got this recipe from the a newspaper clipping.
Provided by Marlitt
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mushroom Ragout:.
- Heat olive oil in a large pan over medium heat.
- Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
- Add mushrooms and toss.
- Pour wine or water over mushroom mixture and season with salt and pepper.
- Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
- While mushrooms are simmering start the polenta.
- Stir in fontina cheese and stir until cheese has melted.
- Polenta:.
- Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
- Pour in the 3 cups of broth add the salt and bring to a boil.
- Pour in the cornmeal stirring constantly.
- Reduce heat to low and cook 20 minutes stirring often.
- Stir in cheese.
- Quickly turn into a large shallow bowl.
- Pour mushroom mixture over top, and sprinkle with additional parsley.
- Serve immediately.
Nutrition Facts : Calories 313.2, Fat 16.9, SaturatedFat 3.2, Cholesterol 5.5, Sodium 698.7, Carbohydrate 32.2, Fiber 4.1, Sugar 4, Protein 9.1
MUSHROOM RAGOUT
I just saw this on the Food Network on the show "How To Boil Water". It was paired with a roast beef tenderloin. The tenderloin was cooked the same way as a lot of recipes already posted here so I won't duplicate it. However, I didn't find the recipe for the Mushroom Ragout so here it is. Hey - What's not to like about mushrooms, wine and heavy cream? You can use any combination of mushrooms or just one kind if that's what is available in your area. If Madeira wine isn't available you can use a dry white wine, but my preference for this recipe is a Madeira. The Shitake mushrooms have a hard stem so they must be removed but you can use the stems on the button and cremini mushrooms. You may have to cook the mushrooms in two batches if they won't fit in a single layer in your skillet.
Provided by Luby Luby Luby
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
- Remove the shitake stems and discard.
- Quarter the mushrooms and set aside.
- Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
- Add the mushrooms to the skillet in a single layer in the pan.
- Do not pile the mushrooms on top of one another.
- Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
- If skillet seems dry add the additional 2 tablespoons butter.
- Cook until nicely browned, about 5 minutes.
- Add the shallot or onion and garlic and cooked until softened about 3 minutes.
- Add the salt, pepper, and thyme.
- Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
- Add the heavy cream and bring to a boil.
- Cook for about 45 seconds to 1 minute.
- Remove from heat and serve.
MUSHROOM RAGOUT
Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.
Provided by AlliePeacock
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
- Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
- Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
- Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
- Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g
More about "italian mushroom ragout recipes"
ITALIAN MUSHROOM RAGOUT RECIPE | KYLIE KWONG'S RECIPES
From sbs.com.au
5/5 (1)Servings 4-6Cuisine Modern AustralianCategory Main
ITALIAN WHITE RAGU PASTA WITH WILD MUSHROOMS - THE …
From the-pasta-project.com
MUSHROOM RAGU - LIDIA
From lidiasitaly.com
ITALIAN MUSHROOM RAGU RECIPE | JUSTADDMUSHROOMS
From madewithmushrooms.com
Category Lunch, DinnerTotal Time 1 hr 10 mins
ITALIAN BEEF RAGU - A CLASSIC RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
ITALIAN STYLE PUFF PASTRY WITH TURKEY ON MUSHROOM RAGOUT
From bosskitchen.com
MUSHROOM RAGOUT OVER SOFT POLENTA (ITALIAN) RECIPE
From recipegoulash.cc
RAGù RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BEST-EVER WILD MUSHROOM RAGU (MEATLESS & EASILY VEGAN) | PWWB
From playswellwithbutter.com
MUSHROOM AND SAUSAGE RAGù WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
EASY MUSHROOM RAGù RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
ITALIAN MUSHROOM RAGOUT - BIGOVEN.COM
From bigoven.com
MUSHROOM RAGU RECIPE | ITALIAN RECIPES | PBS FOOD
From pinterest.com
You'll also love