MUSHROOM RAGOUT 'GRAVY'
I never make gravy. Some people find that perplexing, but I don't like it - there's just too much fat involved. Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
Provided by Martha Rose Shulman
Categories sauces and gravies
Time 1h30m
Yield 6 to 8 side dish servings, more as gravy
Number Of Ingredients 13
Steps:
- Place dried mushrooms in a bowl or tempered glass measuring cup, 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 mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and set aside the liquid in the bowl. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
- Heat oil in a large, heavy nonstick skillet or saucepan over medium heat, and add onion or shallots. Cook, stirring often, until tender, about 5 minutes. Add the garlic, stir together for about 30 seconds, and then add in all the mushrooms except the reconstituted porcini mushrooms and salt to taste. Cook, stirring often, until mushrooms begin to soften and to sweat, about 5 minutes.
- Add the flour and continue to cook 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, 5 to 10 minutes.
- Add rosemary and sage or thyme, stir together, and stir in mushroom soaking liquid and stock. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. If you want a thicker "gravy," remove a cup and blend until smooth in a blender or a food processor fitted with the steel blade. Stir back into the ragout.
- Remove from the heat, stir in some freshly ground pepper, taste and adjust salt. Set aside in the refrigerator overnight.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 409 milligrams, Sugar 3 grams
MUSHROOM GRAVY
This easy but flavorful gravy made with mixed mushrooms and vegetable broth is perfect for eaters of any stripe.
Provided by Food Network Kitchen
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
- Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.
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 GRAVY
My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!
Provided by BakingWithLuv
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.
Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g
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
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
MUSHROOM RAGOUT (SERVE WITH MASHED POTATOES)
If you love mushrooms, scroll no further. I should just leave it at that shouldn't I? But I can't, this mushroom recipe is fantastic and just writing about it, well I'm hungry and now need to eat this for dinner.
Provided by MellowMel
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles. Add mushrooms; cook, stirring, until mushrooms are just tender.
- Add tomato paste and wine to mushroom mixture; bring to a boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add the water and stock, return to a boil. Reduce heat; simmer, uncovered, 30 minutes. Stir in thyme.
Nutrition Facts : Calories 113.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.7, Sodium 70.2, Carbohydrate 12.8, Fiber 1.9, Sugar 4.3, Protein 4.5
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