Mushroom Tomato And Basil Ragout Recipes

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.

Steps:

• Heat gas or charcoal grill. In medium bowl, mix mushrooms, garlic, oil and vinegar.
• Place mushroom mixture in grill basket (grill "wok"). Place basket on grill over medium heat. Cook 5 to 7 minutes, shaking basket or stirring once or twice, until mushrooms are tender.
• Add tomatoes; cook and stir 1 minute longer or until tomatoes are hot. Pour into serving bowl. Sprinkle with parsley.

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
• Sprinkle on the basil, salt and pepper, and stir to combine.

Steps:

• Heat the oil in a large frying pan over medium heat. Add the leek &.
• garlic & cook, stirring constantly, for 3-4 minutes or until the leek.
• is soft.
• Add the mushrooms & cook, stirring frequently, for 2-3 minutes or.
• until the mushrooms are just tender.
• Stir in the tomatoes, water & risoni. Reduce the heat to mediumlow.
• & simmer, stirring occasionally, for 12-15 minutes or until the.
• risoni is tender.
• Remove from heat & stir in the basil. Season with salt & pepper.
• Serve with sliced crusty bread.

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.