Recipe of the Week: Mushroom Ragout
This Treehugger has a passion for mushrooms and we are always on the lookout for interesting recipes containing them. Last week we promised to try Nigella Lawson’s recipe for Mushroom Ragout and give Treehugger readers the recipe if it worked out. We are happy to say that it turned out to be easy, elegant and quite tasty. Lawson suggests serving the ragout on millet, but we served it on pasta and it worked well. We had it as a main course, but it is quite rich and it would be nice as a first course. Lawson suggests that you can make this dish in advance, but we found that it didn’t hold up the next day in both texture and flavour. Too bad – we had a real hankering for mushrooms on toast. Feel free to mix any type of mushroom, they all work in this recipe.
Mushroom Ragout Time: 55 Minutes
1 ounce dried porcini mushrooms
2 pounds mixed fresh mushrooms (like button, cremini, chanterelle, oyster)
¼ cup olive oil
1 onion, finely chopped
3 garlic cloves, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon celery salt
2 tablespoons flour
¼ cup Amontillado or cream sherry
Finely grated zest of half a lemon
2 tablespoons chopped parsley.
1. Soak porcini in 1½ cups boiling water until softened, at least 20 minutes. Pick over fresh mushrooms, tearing or slicing bigger ones as needed.
2. Place a large sauté pan over medium heat and add olive oil. Add onion and garlic and sauté until softened. Stir in cumin and celery salt. Drain porcini, reserving liquid, and add to pan, stirring for 1 to 2 minutes.
3. Add fresh mushrooms and turn in pan until they begin to soften. Cover and cook, stirring occasionally, for 5 minutes.
4. Stir in flour, followed by porcini soaking liquid and sherry. Cover and simmer until mushrooms are cooked through but retain a meaty bite, about 20 minutes. Transfer to a warmed platter, and sprinkle with a mixture of lemon zest and parsley.
Serves 4 as main course
Taken from an article in the New York Times by Nigella Lawson.