Wild Mushroom Ragout

9 INGREDIENTS • 6 STEPS • 25MINS

Wild Mushroom Ragout

Recipe

4.7

14 ratings

Community Pick

Community Pick

Nearly any variety or combination of wild mushrooms—like shiitakes, oyster mushrooms or chanterelles—will be terrific here; cultivated crimini and portobellos are great too.

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Wild Mushroom Ragout

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Nearly any variety or combination of wild mushrooms—like shiitakes, oyster mushrooms or chanterelles—will be terrific here; cultivated crimini and portobellos are great too.

25MINS

Total Time

$1.12

Cost Per Serving

Ingredients

Servings

2

us / metric

2/3 cup

Shiitake Mushroom

1/2 cup

Cremini Mushroom

1/2 cup

Oyster Mushroom

3/4 cup

Porcini Mushrooms

1 Tbsp

1

Shallot

1 clove

1 Tbsp

2 Tbsp

Chopped Fresh Parsley

Nutrition Per Serving

VIEW ALL

Calories

352

Fat

35.5 g

Protein

2.9 g

Carbs

7.1 g

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Wild Mushroom Ragout

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Cooking Instructions

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step 1

Chop the Fresh Parsley (2 Tbsp) and set aside.

step 1 Chop the Fresh Parsley (2 Tbsp) and set aside.

step 2

Slice the Shiitake Mushroom (2/3 cup), Porcini Mushrooms (3/4 cup), Cremini Mushroom (1/2 cup), and Oyster Mushroom (1/2 cup), and set aside.

step 2 Slice the Shiitake Mushroom (2/3 cup), Porcini Mushrooms (3/4 cup), Cremini Mushroom (1/2 cup), and Oyster Mushroom (1/2 cup), and set aside.

step 3

Mince the Garlic (1 clove) and Shallot (1).

step 3 Mince the Garlic (1 clove) and Shallot (1).

step 4

In a sauté pan over medium heat, heat Olive Oil (1 Tbsp), and sauté mushrooms until lightly browned, softened, and liquid has been reduced.

step 4 In a sauté pan over medium heat, heat Olive Oil (1 Tbsp), and sauté mushrooms until lightly browned, softened, and liquid has been reduced.

step 5

Add Butter (1 Tbsp), garlic, and shallot, and continue to cook for 2 minutes, stirring.

step 5 Add Butter (1 Tbsp), garlic, and shallot, and continue to cook for 2 minutes, stirring.

step 6

Season with salt and pepper to taste and stir in parsley. Serve immediately as an accompaniment to Filets and Risotto!

step 6 Season with salt and pepper to taste and stir in parsley. Serve immediately as an accompaniment to Filets and Risotto!

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