Mushroom Ragout Recipe

Name: Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dried porcini mushrooms; 3 tablespoons extra-virgin olive oil; 1 small carrot, diced; 1/2 celery stalk, diced; 1 medium shallot, finely chopped; 1 clove garlic, minced; 1/2 teaspoon finely chopped fresh rosemary leaves; 1 tablespoon tomato paste; 1/4 cup dry red wine; 2 cups crushed canned tomatoes with juice (about one 28-ounce can); 1 teaspoon kosher salt, plus more to taste; 1 pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices; 1 tablespoon unsalted butter; Freshly ground black pepper; Serving suggestion: pasta like penne or fusilli, polenta, or with toasted bread; Copyright 2001 Television Food Network, G.P. All rights reserved

Servings: persons

2 tablespoons dried porcini mushrooms
3 tablespoons extra-virgin olive oil
1 small carrot, diced
1/2 celery stalk, diced
1 medium shallot, finely chopped
1 clove garlic, minced
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon tomato paste
1/4 cup dry red wine
2 cups crushed canned tomatoes with juice (about one 28-ounce can)
1 teaspoon kosher salt, plus more to taste
1 pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices
1 tablespoon unsalted butter
Freshly ground black pepper
Serving suggestion: pasta like penne or fusilli, polenta, or with toasted bread
Copyright 2001 Television Food Network, G.P. All rights reserved

1
In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes.
2
Remove the mushrooms from the soaking liquid and coarsely chop.
3
Strain and reserve the liquid.
4
Heat 2 tablespoons of the oil in a medium saucepan over medium heat.
5
Add the carrots, celery, and shallots, and cook until softened, about 5 minutes.
6
Add the garlic, porcini, rosemary, and cook for 2 minutes more.
7
Add the tomato paste and cook, stirring, for 2 minutes.
8
Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half.
9
Add the tomatoes and a 1/2 teaspoon of the salt.
10
Bring to a simmer, cover, and cook over medium-low heat for 20 minutes.
11
In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat.
12
When the foam begins to subside, add the mushrooms.
13
Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes.
14
Add the remaining 1/2 teaspoon salt and season with pepper to taste.
15
Add the mushrooms to the tomato sauce and simmer for 5 minutes.
16
Serve as is, or with pasta, polenta, or toasted bread.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons dried porcini mushrooms, 3 tablespoons extra-virgin olive oil, 1 small carrot, diced, 1/2 celery stalk, diced, and more.

Yes, Mushroom Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Ragout

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