Add recipe to favorites | Add a comment

This mushroom ragout is delicious served over pasta or as an accompaniment to roast meat -- all sorts of mushrooms can be substituted for a more interesting preparation.

12 oz Crimini mushrooms, sliced irregularly
6 oz Shitake mushrooms, stems discarded
6 oz Oyster mushrooms, "petals" separated, stems chopped
2 oz dried Porcini mushrooms
1 ½ cups hot water
2 T olive oil
1/8 tsp freshly grated nutmeg
1/4 cups dry white wine
1/3 cup finely chopped shallots
2 cloves garlic, minced
1/2 cup heavy cream
Salt, pepper (to taste)
½ cup parsley, minced
Grated fresh Parmigiano-Reggiano cheese (or other hard, Italian cheese)
1 lb. pasta

Prepare pasta and set aside.

Soak the dried porcini mushrooms in a small bowl of hot water for 2 - 3 minutes. Carefully lift the porcini from the liquid with a slotted spoon, allowing them to drain for a few seconds over the liquid. Reserve the liquid.

Heat 2 tablespoons olive oil in a large, heavy skillet until hot but not smoking, then sauté the fresh mushrooms (shitake, oyster, crimini). When they start to give off moisture, add the soaked porcini and nutmeg. Continue to sauté until the moisture is mostly evaporated and the mushrooms are tender, stirring occasionally

Add wine, garlic, shallots and the porcini soaking liquid (pour through a fine sieve and do not use the very last few drops, to avoid the sediment that unavoidably comes along with the porcini). Over high heat, reduce the liquid to a slightly thick, gravy-like consistency. Stir in the heavy cream, parsley and season carefully with salt and pepper over a low heat.

Toss briefly in a sauté pan with freshly-cooked pasta. Garnish with minced fresh parsley and shredded Parmeggiano-Reggiano cheese.

 

Added by: Mia Farber on 2/11/2009 3:12pm


Featured product(s): Mushrooms,
Background ingredients: Garlic, Shallots, Cheese, Wine, Pasta,