Wild Mushroom Ragout

1. 1

   In a large deep skillet, heat the olive oil.

2. 2

   Add the pancetta and cook over moderately high heat, stirring, until golden, about 5 minutes.

3. 3

   Using a slotted spoon, transfer the pancetta to a plate; leave the fat in the skillet.

4. 4

   Add the mushrooms to the skillet and cook over moderately high heat, stirring occasionally, until lightly browned and softened, about 8 minutes.

5. 5

   Add the shallot and thyme and cook, stirring, until the shallot is softened.

6. 6

   Add the Madeira and cook until evaporated, scraping up any browned bits on the bottom of the skillet.

7. 7

   Stir in the cream, season with salt and pepper and simmer until the ragout is slightly thickened, 2 to 3 minutes.

8. 8

   Just before serving, stir in the pancetta.

* Per serving · 4 servings · Values may vary.

No additional tips available.