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Autumn Mushroom Ragout

2 lbs mixed fresh mushrooms (chanterelle, oyster, black trumpet, shiitake, cremini, white button)
2 tablespoons unsalted butter
1 red onion, finely chopped
fresh ground black pepper
12 cup dry white wine
1 cup vegetable stock or 1 cup chicken stock
12 ounce dried porcini mushrooms, broken into small pieces
12 cup heavy cream
freshly grated nutmeg, small pinch
1 tablespoon chopped fresh chives or 1 tablespoon chervil


Brush the mushrooms clean and cut them as needed so that they are roughly equal in size. In a large frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 3 minutes. Add the mushrooms, increase heat to med-high and saute until lightly browned in places, 3-5 minutes. Season to taste with salt and pepper and add the wine. Increase heat to high and cook until the wine is nearly evaporated, about 3 minutes. Add the stock and dried mushrooms, decrease heat to medium, and cook until the fresh mushrooms are tender and the dried mushrooms are rehydrated, about 10 minutes. Stir in 1/2 cup cream and nutmeg, then taste and adjust the seasoning. Add more cream as desired to create a creamy but light sauce. Transfer to a warmed serving dish, sprinkle with the chives and serve at once.

Source: www.food.com