Wild Mushroom Ragout With Ziti Recipes

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.

Steps:

• To prepare the ragout, in a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the onion and cook, stirring well, until it begins to brown. Lower the heat to medium, season the onions with salt and pepper, and continue stirring until nicely caramelized, about 5 minutes. Remove the onion to a small bowl. Return the pan to the heat, add the remaining 2 tablespoons olive oil, and turn the heat to high. Add the mushrooms, stirring well to coat with oil. Keep the heat high and sauté the mushrooms until they brown lightly. If juices accumulate in the pan, pour them off and reserve. Season the mushrooms with salt and pepper, add the garlic, thyme, sage, and pepper flakes, and stir well. Reduce the heat to medium, add the caramelized onion and the tomato paste, and stir well to coat the mushrooms and to dry the mixture slightly. Cook for another 2 minutes, stirring. Sprinkle the flour over the mixture and stir it in. Ladle in 1 cup of the hot mushroom broth, stirring well as the mixture thickens. Add another cup of hot broth and let the ragout cook for another 5 minutes. If it's too thin, cook it a bit longer; if too thick, add a bit more broth. Taste for seasoning. (The ragout can be made a few hours ahead and reheated.) To cook the pasta, bring a large pot of salted water to a boil. Break the ziti into 6-inch lengths (or use cut ziti). Boil the pasta for about 10 minutes, or until on the firm side of al dente. When the noodles are almost cooked, warm the olive oil or butter in a large wide skillet. Put in the garlic and stir; don't let it brown. Add salt and pepper and turn off the heat. Drain the pasta, add to the skillet along with the parsley, and mix well. Transfer the pasta to a warm serving bowl. Put the hot mushroom ragout in another serving bowl, and bring them both to the table.

Steps:

• In a large heavy bottomed pot over high temperature heat the oil until very hot.
• Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.
• When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.
• Season to taste with salt and freshly ground pepper, and serve hot.
• Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!

Steps:

• In a large, heavy skillet, melt the butter over medium-high heat and saute the onions, mushrooms and garlic until the mushrooms and onions are tender, about 3-4 minutes. Add the herbs, stock and sherry. Cook to reduce until only a little liquid remains, about five minutes.
• Add the cream and cook until the mixture is lightly thickened, about 3 minutes. Add the brandy and lemon juice and cook 2 more minutes. Add the salt, pepper and parsley.