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, FRENCH LENTIL AND CHESTNUT RAGOUT
"smoky dried chestnuts, roasted mushrooms, and fresh herbs give their rich tastes to this satisfying dish" It was just a normal December night and I was ravenous from spending a few hours writing a paper. I took a break for dinner and decided to eat at Risley Dining Hall. Cornell University Dining is known for their good food, but this was AMAZING! After eating this wonderful dish, I was in heaven, I had to ask for the recipe. The chef was very happy to give it to me. They told me that the french lentils are key to the dish as it gives a special flavor that green lentils just don't have and french lentils also hold up better in cooking. I hope you enjoy this amazing dish. A perfect dish to show company that vegan can mean gourmet. I think it may be from the book Voluptuous Vegan.
Provided by superblondieno2
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Skim off chestnut skins that have floated to the top. In their liquid, bring to a boil and simmer for about 45 minutes, until tender. Drain, reserving the cooking liquids.
- Cover the lentils with 4 cups of water in a saucepan. Add the bouquet garni of rosemary, thyme, and 1 bay leaf and bring to a boil. Reduce the heat to a simmer and cook partially covered for 30 to 35 minutes, until just tender.
- Toss the mushrooms with the olive oil and tamari. Roast for 30 minutes or until brown and tender.
- Saute the onion and garlic for 10 minutes until translucent. Add the lentils with the cooked mushrooms and chestnuts along with their cooking liquid.
- Stir in lemon juice and herbs.
Nutrition Facts : Calories 108.2, Fat 3.8, SaturatedFat 0.5, Sodium 509.1, Carbohydrate 14.4, Fiber 4.7, Sugar 3.2, Protein 5.8
SPICED MUSHROOM & LENTIL HOTPOT
A vegan winter warmer the whole family will love. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day
Provided by Katie Marshall
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
- Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.
Nutrition Facts : Calories 312 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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
More about "mushroom french lentil and chestnut ragout recipes"
MUSHROOM & LENTIL RAGU | BEST VEGAN RECIPE - BIANCA …
From biancazapatka.com
5/5 (31)Category Lunch & Dinner, Main Course, Pasta, Side DishServings 4Calories 550 per serving
YOTAM OTTOLENGHI’S MUSHROOM RECIPES | FOOD | THE …
From theguardian.com
Estimated Reading Time 7 mins
LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH | RECIPETIN EATS
From recipetineats.com
5/5 (18)Total Time 35 minsCategory Salad, SideCalories 415 per serving
MUSHROOM, LENTIL AND WALNUT RAGù RECIPE (VEGAN)
From deliciousmagazine.co.uk
OTTOLENGHI FLAVOR: THE ULTIMATE ROASTING-PAN RAGU RECIPE
From chatelaine.com
FRENCH LENTIL AND MUSHROOM SOUP RECIPE - GIMME SOME …
From gimmesomeoven.com
MUSHROOM & LENTIL PASTA SAUCE - FOXES LOVE LEMONS
From foxeslovelemons.com
LENTIL RAGOUT - MAYO CLINIC
From mayoclinic.org
VEGAN MUSHROOM RAGU RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Servings 6-8Total Time 1 hr 30 minsCategory DinnerCalories 540 per serving
FRENCH LENTILS WITH MUSHROOMS - THE FIRST MESS | KITCHN
From thekitchn.com
LENTILS WITH CREAMY MUSHROOM GRAVY - BUDGET BYTES
From budgetbytes.com
10 BEST FRENCH RAGOUT RECIPES | YUMMLY
From yummly.com
RACHEL RODDY’S RECIPE FOR TAGLIATELLE WITH LENTIL AND MUSHROOM …
From theguardian.com
MEGA MUSHROOM AND LENTIL CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
You'll also love