Ingredients with Measurements:
- 1 pound of mixed mushrooms (such as shiitake, cremini, and oyster), sliced
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 tablespoon of flour
- 1 cup of vegetable broth
- 1/2 cup of heavy cream
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion is translucent.
3. Add the sliced mushrooms and sauté until they release their liquid and start to brown.
4. Sprinkle the flour over the mushrooms and stir to combine.
5. Pour in the vegetable broth and stir until the mixture thickens.
6. Reduce the heat to low and stir in the heavy cream.
7. Simmer for 5-10 minutes until the sauce has thickened and the mushrooms are tender.
8. Stir in the chopped parsley and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 12g
Protein: 6g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- You can use chicken or beef broth instead of vegetable broth.
- You can use half-and-half instead of heavy cream.
Variations:
- Add diced tomatoes or red bell peppers for extra flavor and color.
- Add cooked chicken or shrimp for a protein boost.
- Serve over pasta or rice for a heartier meal.
Tips and tricks:
- Don't overcrowd the pan when sautéing the mushrooms, or they will steam instead of brown.
- Use a wooden spoon or spatula to stir the mushrooms, as metal utensils can damage their delicate texture.
- Taste the sauce before adding salt, as some broths and creams can be quite salty already.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the mushroom ragout in individual bowls or on a platter, garnished with extra chopped parsley.
Garnishes:
Chopped parsley or grated Parmesan cheese
Pairings:
Serve with a crusty bread and a green salad for a complete meal.
Suggested side dishes:
Roasted vegetables or mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, add more flour or simmer for a few more minutes to thicken.
- If the sauce is too thick, add more broth or cream to thin it out.
Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illness.
Food history:
Dobbiaco is a town in the Italian region of South Tyrol, known for its beautiful natural scenery and delicious cuisine. Mushroom ragout is a popular dish in the region, often served with polenta or dumplings.
Flavor profiles:
Creamy, earthy, savory
Serving suggestions:
Serve the mushroom ragout as a main dish or as a side dish to accompany grilled meats or fish.
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Region: Italian