I served our ragout over creamy polenta but will also try it
over noodles, rice or maybe even as a baked potato topper.
Mushroom (Crimini) Ragout 2 to 3 main dish servings
3 tablespoons olive oil + 1 tablespoon butter (or use all
olive oil)
About ½ cup finely chopped leeks (or onions)
¼ cup chopped (or sliced) red peppers
1 garlic clove, minced
8 oz. crimini mushroons, sliced about ¼” thick
Kosher salt and pepper to taste
About ¼ cup sherry (or use stock)
¼ cup+ stock or broth – chicken, beef or vegetable
¼ cup heavy cream or sour cream – to finish sauce or omit if
preferred
Chopped parsley for garnish
Drizzle of olive oil
- Heat olive oil and butter over medium heat. Add leeks and red pepper and sauté; add garlic near the end.
- Add crimini + salt and pepper. Continue to cook as mushrooms release their water content and until most of that liquid is absorbed.
- Add sherry and cook until most is absorbed.
- Add stock or broth and also allow most of it to be absorbed.
- Add heavy cream or sour cream right before it is ready to serve. Cook on low only until creamy and any excess liquid is absorbed.
- To serve, spoon over creamy polenta (or noodles, rice, baked potato, etc.), top with chopped parsley and a drizzle of olive oil.
Recipe without photos . . .
Mushroom (Crimini) Ragout 2 to 3 main dish servings
3 tablespoons olive oil + 1 tablespoon butter (or use all olive oil)
About ½ cup finely chopped leeks (or onions)
¼ cup chopped (or sliced) red peppers
1 garlic clove, minced
8 oz. crimini mushroons, sliced about ¼” thick
Kosher salt and pepper to taste
About ¼ cup sherry (or use stock)
¼ cup+ stock or broth – chicken, beef or vegetable
¼ cup heavy cream or sour cream – to finish sauce or omit if preferred
Chopped parsley for garnish
Drizzle of olive oil
- Heat olive oil and butter over medium heat. Add leeks and red pepper and sauté; add garlic near the end.
- Add crimini + salt and pepper. Continue to cook as mushrooms release their water content and until most of that liquid is absorbed.
- Add sherry and cook until most is absorbed.
- Add stock or broth and also allow most of it to be absorbed.
- Add heavy cream or sour cream right before it is ready to serve. Cook on low only until creamy and any excess liquid is absorbed.
- To serve, spoon over creamy polenta (or noodles, rice, baked potato, etc.), top with chopped parsley and a drizzle of olive oil.
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