MUSHROOM RAGOUT
About the Recipe
This recipe is simple and basic but somewhat brilliant. A mushroom ragout — really just a sauté of mushrooms with wine added and boiled off — is the perfect side dish for so many cold weather meals. Roast or grilled meats and chops, chicken and fish are great with mushrooms on the side. Stir in thawed frozen peas (till heated through) last minute, after the wine is reduced, for a bit of color if desired.
These mushrooms can be made a few hours ahead, left in the skillet and reheated to serve. I also like to make them through step 1 and then add the wine and cook down last minute. In any case, the recipe is super user-friendly.
I've found that — if you're not going to use chanterelles, porcini, morels or another super expensive variety, white button mushrooms have the most flavor. Use them with abandon!
The real brilliance, though, to this recipe (and I do this now whenever I sauté mushrooms) is to sauté the mushrooms dry, not adding the oil until they are cooked. By doing this, the mushrooms are not oil-laden and have way more flavor, and you are able to use WAY less oil. Try it. As I was, you'll be a convert.
Mushroom Ragout
Serves 8 generously
Ingredients
4 pounds sliced mushrooms, thickly sliced (I often buy pre-cut packaged "steak cut" mushrooms) —white button, other or a mixture
Salt
large pinch red pepper flakes (optional)
2-4 tablespoons olive oil
freshly ground black pepper
3 large shallots, chopped or thinly sliced
3 cloves garlic, thinly sliced
3/4 cup white or red wine
Fresh herbs—parsley, scallion greens, chives, other…about 1/3 cup, roughly chopped
Method
In a very large skillet cook mushrooms and 1-3/4 teaspoon sea salt over medium high heat. They will release their juices. Still frequently until liquid has disappeared and mushrooms are tender. You may occasionally need to add a tablespoon or two of water to prevent burning. The mushrooms should be somewhat done but not quite. Add oil, pepper, shallot and garlic and cook until tender. Mushrooms can wait several hours at this point.
When ready to serve, reheat and add the wine. Cook over medium heat till evaporated. Taste and adjust seasoning. You will probably need more salt. Stir in half the fresh herbs and strew the rest over the top once plated (or plattered).