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thoreauMushroom Ragu
1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, baby shiitake) whole (important not to chop!)
Salt and freshly ground black pepper
1/2 cup Port or Marsala (whichever you like better, but you know me, I'm a Port-o-holic)
2 cups mushroom or vegetable stock
1/3 cup heavy cream (or for a truly vegan choice, use coconut milk)
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1 cup grated Parmesan
In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper.
Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated.
If you'd chopped - the mushrooms would have reduced to almost nothing at this point. Not chopping leaves them whole and renders up delightful fork-able bite sized lovely mushroominess.
If you chop? - you get mushroom ragu that resembles creamed spinach, not necessarily what we're going for here.
Remove pan from heat and pour in Port. Adding wine when on the high heat can scorch or create flameage. again, not necessarily what we're going for here.
Return pan to stove and allow wine to evaporate, about 3 minutes. Add vegetable or mushroom broth and simmer (turn down to medium low heat) for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well.
Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly. I serve this over rice or a small amount of fresh pasta.
I'm making this for the adorable and vegetarian Bruce tonight - then we're settling in for "The History Boys"
Yay3
1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, baby shiitake) whole (important not to chop!)
Salt and freshly ground black pepper
1/2 cup Port or Marsala (whichever you like better, but you know me, I'm a Port-o-holic)
2 cups mushroom or vegetable stock
1/3 cup heavy cream (or for a truly vegan choice, use coconut milk)
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1 cup grated Parmesan
In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper.
Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated.
If you'd chopped - the mushrooms would have reduced to almost nothing at this point. Not chopping leaves them whole and renders up delightful fork-able bite sized lovely mushroominess.
If you chop? - you get mushroom ragu that resembles creamed spinach, not necessarily what we're going for here.
Remove pan from heat and pour in Port. Adding wine when on the high heat can scorch or create flameage. again, not necessarily what we're going for here.
Return pan to stove and allow wine to evaporate, about 3 minutes. Add vegetable or mushroom broth and simmer (turn down to medium low heat) for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well.
Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly. I serve this over rice or a small amount of fresh pasta.
I'm making this for the adorable and vegetarian Bruce tonight - then we're settling in for "The History Boys"
Yay3
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no subject
Date: 2008-01-22 06:05 pm (UTC)no subject
Date: 2008-01-22 06:43 pm (UTC)