Ragout of Fall Mushrooms Recipe

Name: Ragout of Fall Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds shiitake mushrooms, stems removed and reserved, caps sliced 1/4 inch thick; 1/2 cup olive oil; 10 medium cloves garlic, smashed and peeled; 6 medium shallots, minced; 2 pounds portobello mushrooms, sliced 1/4 inch thick; 3 teaspoons kosher salt, plus more to taste; Freshly ground black pepper to taste; 5 pounds white domestic mushrooms, sliced 1/4 inch thick; 2 cups chicken broth; 1 teaspoon sherry vinegar; 1/4 cup fresh thyme leaves; 1/4 cup minced fresh parsley

Servings: persons

3 pounds shiitake mushrooms, stems removed and reserved, caps sliced 1/4 inch thick
1/2 cup olive oil
10 medium cloves garlic, smashed and peeled
6 medium shallots, minced
2 pounds portobello mushrooms, sliced 1/4 inch thick
3 teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
5 pounds white domestic mushrooms, sliced 1/4 inch thick
2 cups chicken broth
1 teaspoon sherry vinegar
1/4 cup fresh thyme leaves
1/4 cup minced fresh parsley

1
Cover the shiitake stems with 5 cups water in a medium saucepan and bring to a boil.
2
Simmer for 20 minutes.
3
Strain through a sieve lined with a damp cloth.
4
Discard stems and reserve broth for future use.
5
Warm the oil in a large casserole over medium heat.
6
Add the garlic and toss.
7
Add the shallots, reduce heat to low and cook, stirring frequently, until shallots are soft, about 5 minutes.
8
Add the portobellos, 1 teaspoon salt and a few grinds of pepper, toss and cook for 3 minutes, stirring occasionally.
9
Add the shiitakes, 1 teaspoon salt and more pepper; toss, cover and cook for 5 minutes.
10
Add the white mushrooms, 1 teaspoon salt and more pepper; toss, cover and cook for 5 minutes more.
11
Add the chicken broth and simmer for 15 minutes.
12
Add the vinegar and adjust the salt and pepper.
13
Add the thyme and parsley and cook over medium heat for 10 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
14
Serve alone or over pasta, or use for the mushroom pie and cod-and-mushrooms recipes below.

1031

kcal

Calories

Fat

105

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 12 ingredients. The key ingredients include: 3 pounds shiitake mushrooms, stems removed and reserved, caps sliced 1/4 inch thick, 1/2 cup olive oil, 10 medium cloves garlic, smashed and peeled, 6 medium shallots, minced, and more.

Yes, Ragout of Fall Mushrooms falls under the Soups & Stews 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.

Ragout of Fall Mushrooms

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