Mushroom Ragout

1. 1

   Clean the mushrooms by brushing with a white kitchen towel, white paper towel or a pastry brush to remove any loose dirt. (Do not rinse with water) Remove the shiitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and put in a bowl.

2. 2

   Heat 2 tablespoons of the butter in a large Le Creuset Saute Pan over medium-high heat. Add the mushrooms and spread them out evenly in the pan using a wooden spoon. Keep the heat at medium-high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 7 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Remove pan from the heat and add wine. Return pan to the heat and scrape up any of the brown bits that attach to the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil then immediately reduce to simmer. Stir a little until thickened - about 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.