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Mediterranean Mushrooms

Mediterranean Light Mushroom Ragout Recipe


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Home Cooking

Mediterranean Light Mushroom Ragout Recipe

goodhealthgourmet | Aug 31, 2009 11:37 AM

figured it was just easiest for me to paraphrase it in a separate post for those interested...

From “Mediterranean Light” by Martha Rose Shulman

Makes 8 servings

1 ounce imported dried wild mushrooms (cepes, porcini or chanterelles)
boiling water to cover
2 tablespoons olive oil
2 large shallots OR 1 medium onion, minced
½ pound fresh wild mushrooms* such as porcini or chanterelles, washed and shaken dry
½ pound fresh cultivated mushrooms, cleaned, trimmed, and thickly sliced
3 to 4 garlic cloves (to taste), minced or put through a press
1 to 2 tablespoons soy sauce (to taste)
½ cup dry red wine
1 cup soaking water from the dried mushrooms, strained
½ to 1 teaspoon dried thyme
½ teaspoon chopped fresh or crumbled dried rosemary
1 cup vegetable stock
salt and freshly ground pepper

*Note: If you don’t have access to fresh, wild mushrooms, use 1 pound cultivated mushrooms.

Place the dried mushrooms in a bowl and cover with boiling water. Let sit for 30 minutes while you prepare the remaining ingredients.

Heat the olive oil in a large heavy-bottomed skillet and add the shallots or onion. Cook over medium-low heat, stirring often, for about 15 minutes, or until golden brown. Add the fresh wild and cultivated mushrooms, stir together, and sauté for 5 – 10 minutes, until they begin to release their liquid.

Meanwhile, drain the dried mushrooms and *retain the liquid*. Rinse the mushrooms thoroughly to remove any sand, squeeze dry, and add to the skillet along with the garlic. Stir together and sauté a few minutes, adding oil if necessary. Add the soy sauce and wine and bring to a simmer.

Strain the soaking liquid from the mushrooms through a strainer lined with cheesecloth, or through a coffee filter. Measure out 1 cup of the strained liquid and add to the mushrooms along with the thyme, rosemary and stock. Bring to a simmer, cover, and simmer 20 minutes. Uncover and raise heat to high. Cook until liquid is reduced by half, or until the mushrooms are glazed and some liquid remains in the pan. Taste and add salt & pepper to taste, plus more garlic or herbs if desired.

The ragout will keep for a few days in the refrigerator, and can be frozen. Reheat to simmer before serving.

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