My F&W
quick save (...)

Wild Mushroom Ragout

  • TOTAL TIME: 35 MIN
  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 tablespoon unsalted butter
  2. 2 tablespoons extra-virgin olive oil
  3. 1 large shallot, minced
  4. 1 1/2 pounds mixed wild mushrooms, such as chanterelles, oysters and shiitake, thickly sliced
  5. 2 tablespoons brandy or Cognac
  6. 3/4 cup low-sodium chicken broth
  7. 1 cup heavy cream
  8. Salt and freshly ground pepper
  9. 2 tablespoons snipped chives
  1. In a large deep skillet, melt the butter in the olive oil. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the mushrooms and cook, tossing, until browned, about 15 minutes. Add the brandy; simmer until evaporated. Add the broth and cook, stirring frequently, until reduced by half. Add the cream and cook until slightly reduced, about 12 minutes. Season with salt and pepper and stir in the chives.
Serve With Pasta, polenta or grilled steak, pork or lamb.

Suggested Pairing

A smooth, lighter-style Italian white, like a Chardonnay, with earthy overtones will echo the woodsy flavor of the mushrooms in this sauce.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.