Wiltbank Farm Mushroom Ragu Recipe

Name: Wiltbank Farm Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/2 cup chopped shallots (about 4 shallots); 2 garlic cloves, minced; 2 cups chopped blue oyster mushrooms (about 6 ounces trimmed, 8 ounces untrimmed); 2 cups chopped orange oyster mushrooms (about 6 ounces trimmed, 8 ounces untrimmed); 2 cups chopped shiitake mushrooms (about 6 ounces trimmed, 8 ounces untrimmed); Salt and freshly ground black pepper; 1/3 cup dry white wine; 3/4 cup heavy cream; 1 teaspoon minced fresh rosemary; 1/2 teaspoon grated lemon zest; 1 cup grated Fontina cheese; 1/3 cup freshly grated Grana Padano or Parmesan cheese

Servings: persons

1/4 cup olive oil
1/2 cup chopped shallots (about 4 shallots)
2 garlic cloves, minced
2 cups chopped blue oyster mushrooms (about 6 ounces trimmed, 8 ounces untrimmed)
2 cups chopped orange oyster mushrooms (about 6 ounces trimmed, 8 ounces untrimmed)
2 cups chopped shiitake mushrooms (about 6 ounces trimmed, 8 ounces untrimmed)
Salt and freshly ground black pepper
1/3 cup dry white wine
3/4 cup heavy cream
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon zest
1 cup grated Fontina cheese
1/3 cup freshly grated Grana Padano or Parmesan cheese

1
Heat the oil in the largest skillet you have over medium heat.
2
Add the shallots and garlic and cook until the shallots are translucent and the garlic is just starting to brown, 3 to 4 minutes.
3
Increase the heat to medium-high and add the mushrooms, a little at a time, adding more as they cook down and start to shrink.
4
Season with salt and pepper to taste, and keep stirring until the mushrooms begin to brown, 8 to 10 minutes.
5
Then deglaze the skillet with the white wine, and cook until the liquid has reduced to a few glossy tablespoons, 1 to 2 minutes.
6
Stir in the cream, rosemary, and lemon zest.
7
Remove the skillet from the heat, mix in both cheeses, and taste again for salt and pepper.
8
Serve immediately, or refrigerate the mushroom ragu for a few days and reheat it over a gentle flame with a touch of broth or cream.
9
Variations
10
I like to use whatever seasonal herbs I can snip from my garden plot.
11
Sage can take the place of rosemary quite successfully.
12
In the springtime I even substitute tarragon, which adds a lovely anise flavor and pairs well with the mushrooms.

592

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 13 ingredients. The key ingredients include: 1/4 cup olive oil, 1/2 cup chopped shallots (about 4 shallots), 2 garlic cloves, minced, 2 cups chopped blue oyster mushrooms (about 6 ounces trimmed, 8 ounces untrimmed), and more.

Yes, Wiltbank Farm Mushroom Ragu falls under the Seafood 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.

Wiltbank Farm Mushroom Ragu

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