Recipes Nugget Markets Signature Recipes

Wild Mushroom Ragout

Prep time: 15 minutes PT15M

Cook time: 45 minutes PT45M

Yield: 4 servings

Difficulty

This crazy-good mushroom ragout makes a decadent side for steak, or can be served as a luxurious entrée with a light drizzle of black truffle oil.

Ingredients

5 tablespoons olive oil, divided
8 ounces royal trumpet mushrooms
8 ounces morel mushrooms
8 ounces maitake mushrooms
8 ounces clamshell mushrooms
½ teaspoon kosher salt, plus more to taste
Cracked black pepper, to taste
2 cups water
1 ounce dried porcini mushrooms
1 large yellow onion, diced
6 cloves garlic, chopped fine
10 sprigs thyme, plus more for garnish
1 cup dry vermouth
½ cup grated Parmesan cheese, plus more for garnish
¼ cup heavy cream

Preparation

Add 3 tablespoons of olive oil to a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add all of the fresh mushrooms, then cook, stirring occasionally, until browned, 8–10 minutes. Season with salt and pepper to taste, then transfer to a plate and set aside.

While the fresh mushrooms are cooking, add the water and dried porcini mushrooms to a small saucepan over medium-high heat. Bring to a boil, then reduce heat and gently simmer for 10 minutes to reconstitute the mushrooms. Use a slotted spoon to remove the mushrooms, allowing all excess liquid to drain back into the pot. Remove porcini broth from heat and set aside. Transfer reconstituted mushrooms to a cutting board and chop fine, then set aside.

After the fresh mushrooms are browned, add 2 tablespoons olive oil to the same pot used to brown them. Reduce heat to medium, then add the onions. Season with ½ teaspoon salt and pepper to taste, then cook, stirring occasionally, until soft and fragrant, 5–6 minutes. Add the chopped porcini mushrooms and cook 1–2 minutes. Add the garlic and thyme and cook, stirring constantly until fragrant, 1–2 minutes.

To deglaze, increase the heat to medium-high, then add the dry vermouth to the porcini mushrooms and stir to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3–4 minutes, until the vermouth is almost completely absorbed.

Add reserved porcini broth to the pot, along with the grated Parmesan. Stir to combine, then simmer 5–7 minutes, until thickened slightly. Stir in the heavy cream and the browned mushrooms. Taste and adjust seasonings as desired.

Portion the wild mushroom ragout into individual servings, then top with grated Parmesan and fresh thyme. Serve immediately.

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Recipes Nugget Markets Signature Recipes

Wild Mushroom Ragout

Ingredients

Preparation