Back to:  Recipe HomeAppetizers Recipes Printable View
Ragout of Wild Mushrooms
Makes 6 Servings
*16 oz. mixed mushrooms, such as cremini, portobello, shiitake, oyster or white button
*2 oz. olive oil
*2 tsp. garlic, chopped
*2 tsp. shallots, chopped
*1/2 cup Madiera wine
*2 oz. veal glaze
*2 tsp. fresh herbs, such as rosemary, thyme and parsley, chopped
*1/2 cup heavy cream
*4 tbls. unsalted butter, room temperature
*Pinch of salt and pepper
*Puff pastry or fresh thyme for garnish (optional)
1Clean mushrooms with a damp paper towel or mushroom brush and slice. Heat olive oil in a pan, add garlic and shallots and saute until barely cooked.
2Deglaze pan with Madiera wine. Add veal glaze, fresh herbs and cream. Reduce until sauce has thickened.
3Remove from heat and whisk in butter. Season to taste with salt and pepper.
4To serve, place on warm plates and garnish with a puff pastry crescent or sprig of fresh thyme.
Chef Chris Ferrell, White Horse Tavern, Newport, RI