Ingredients with Measurements:
- 1 pound mixed wild mushrooms (such as shiitake, oyster, and cremini), cleaned and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet or sauté pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the butter and olive oil in a large skillet over medium-high heat.
2. Add the shallot and garlic and sauté until softened, about 2 minutes.
3. Add the mushrooms and sauté until they release their liquid and begin to brown, about 8-10 minutes.
4. Add the white wine and cook until it has reduced by half, about 3-4 minutes.
5. Add the chicken or vegetable broth and bring to a simmer.
6. Cook until the liquid has reduced by half, about 10-12 minutes.
7. Stir in the heavy cream and parsley and cook until the sauce has thickened, about 5-7 minutes.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Simmer for reducing liquid
Serving size:
- 4 servings
Nutritional information:
- Calories: 265
- Fat: 23g
- Carbohydrates: 8g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Any type of mushrooms can be used, but wild mushrooms add a unique flavor.
- White wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
Variations:
- Add cooked chicken or beef for a heartier meal.
- Serve over pasta or rice for a complete meal.
- Add chopped herbs such as thyme or rosemary for added flavor.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly before slicing.
- Do not overcrowd the pan when sautéing the mushrooms to ensure they brown properly.
- Use a wooden spoon or spatula to stir the mushrooms to prevent them from breaking apart.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a saucepan over low heat until warmed through.
Presentation ideas:
- Serve in individual bowls or on a platter for a family-style meal.
Garnishes:
- Sprinkle with chopped fresh parsley or thyme for added color and flavor.
Pairings:
- Serve with a crusty bread or garlic bread for dipping in the sauce.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Mashed potatoes or polenta.
Troubleshooting advice:
- If the sauce is too thin, continue to simmer until it has thickened to the desired consistency.
- If the sauce is too thick, add a splash of chicken or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.
Food history:
- Ragout is a French stew that typically includes meat and vegetables in a thick sauce.
Flavor profiles:
- Earthy, rich, and savory.
Serving suggestions:
- Serve as a main dish with a side salad or as a side dish to a larger meal.
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