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Home| Wild Mushroom Ragout
Wild Mushroom Ragout
Wild Mushroom RagoutWild Mushroom Ragout

If you like mushrooms you'll love this woodsy dish, with its deep flavor notes. It's one of my favorite sides. I use it often as an accompaniment to arctic char, lamb rack, even as a soup garnish. The truth is, it's wonderful with virtually any meat, poultry, or fish dish that isn't saucy. You can put this on chicken, use as a dip with crostini, or make a sandwich with it.

Feel free to vary the kinds of mushrooms called for or follow the suggestions in the ingredients listing below. What you want to use, in any case, are the freshest, best looking mushrooms your market has to offer



3 tablespoons butter
1 tablespoon finely chopped garlic
4 large shallots, thinly sliced
1 cup chanterelle, hedgehog, or lobster mushrooms
1 cup small fresh shiitake caps
1 cups quartered button or cremini mushrooms
1/3 cup Chinese dried black mushrooms, soaked in a small bowl of warm water to soften, about 20 minutes, stemmed and quartered
Salt and freshly ground black pepper
1/2 cup dry red wine
1/2 cup Chicken Stock or low-sodium canned broth
1/2 cup veal demi-glace, or 1/2 cup Chicken Stock mixed with 1 tablespoon soy sauce
1 tablespoon dark soy sauce
1/2 tablespoon chopped fresh thyme, or 1/2 tablespoon dried



1. Heat a heavy medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and shallots and sauté, stirring, until soft, 3 to 5 minutes. Add all the mushrooms and sauté until soft, 8 to 10 minutes. Season with salt and pepper to taste.

2. Add the wine, stir, and cook until the wine is reduced by half, about 5 minutes. Add the stock, demi-glace, dark soy sauce, and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining 2 tablespoons of butter and correct the seasonings. Serve.

Copyright 2013 Ming Tsai