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Mixed Mushroom Ragout
© David Malosh

Mixed Mushroom Ragout

  • TOTAL TIME: 45 MIN
  • SERVINGS: Makes 4 cups
  • MAKE-AHEAD

Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.

  1. 1/4 cup vegetable oil
  2. 1 pound shiitake mushrooms—stems discarded, caps sliced 1/4 inch thick
  3. Salt and freshly ground pepper
  4. 1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
  5. 1 medium onion, finely diced
  6. 2 garlic cloves, minced
  7. 1/4 cup dry white wine
  8. 1 cup chopped canned tomatoes, drained
  9. 1/2 cup unsweetened coconut milk
  10. 1 tablespoon Dijon mustard
  11. 1 tablespoon harissa
  12. 2 teaspoons white or blond miso
  13. 1 tablespoon golden raisins (optional)
  14. 1 tablespoon capers
  15. 1/2 cup chicken stock
  1. In a large skillet, heat 2 tablespoons of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring, until tender and starting to brown, about 7 minutes. Transfer to a bowl.
  2. Heat 1 tablespoon of the oil in the skillet. Add the mixed mushrooms and cook over moderately high heat until any liquid has evaporated and the mushrooms start to brown, 5 minutes. Add the onion and remaining 1 tablespoon of oil; season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes. Add the garlic, cover and cook over low heat, stirring a few times, until fragrant, 2 minutes. Add the wine and cook for 2 minutes. Add the tomatoes and simmer for 4 minutes.
  3. In a bowl, whisk the coconut milk, mustard, harissa and miso. Add to the skillet with the shiitake, raisins, capers and stock. Simmer over low heat, stirring, until thickened, about 4 minutes. Season with salt and pepper.