Tag Archives: mushroom

Easy Mushroom Ragu

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This easy vegetarian mushroom ragu has plenty of meaty main-dish heft. It’s also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese. The optional mascarpone lends extra richness to this mushroom ragu, but skip it to make it a vegan dish.

easy-mushroom-ragu-recipe2 tablespoons extra-virgin olive oil
2 tablespoons minced shallot
5 cloves garlic, roughly chopped
1-1/2 pounds wild mushrooms (or cremini), cut into thick slices
2 teaspoons minced thyme
¼ cup dry marsala
2 tablespoons mascarpone cheese (optional)
Sea salt and freshly ground pepper
1 tablespoon finely chopped parsley

Heat olive oil in a large saute pan over medium heat and add shallot. Cook for 5 minutes, until shallot is a deep golden brown. Add garlic and cook another 2 minutes, until softened. Add mushrooms and thyme to pan, and saute for 8-10 minutes, until mushrooms are golden brown.

Pour in marsala and scrape up any bits stuck to the pan. Cook for 2-3 minutes, until most of the liquid is evaporated. Swirl in mascarpone, season with salt and pepper, and sprinkle with parsley.

Serves 4.

Prep time: 15 minutes

Cook time: 17 minutes

Cream of Mushroom Soup with Chanterelles

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This mushroom soup employs an old restaurant strategy of using affordable button or cremini mushrooms, for the base, then garnishing with more expensive fungi. You can cook the soup, cool to room temperature and refrigerate the base and mushrooms for garnish in separate containers. Gently warm it up over medium-low heat. Serve in little teacups, demitasse cups or even shooters. This is lovely with Manchego and Nutmeg Gougeres.

cream-of-mushroom-soup-chanterelles1 ounce dried mushrooms (such as chanterelles, porcini, oysters or a mix)
1-1/2 cups chicken stock
1 tablespoon olive oil, divided
sea salt to taste
8 ounces fresh cremini or button mushrooms, chopped
1/2 cup finely chopped shallot
Freshly ground black pepper
1 garlic clove, minced
1/2 cup sherry
1 tablespoon all-purpose flour
1/2 cup heavy whipping cream

Place dried mushrooms in a medium bowl. Cover with 2 cups hot water, and let stand 30 minutes. Drain mushrooms, reserving soaking liquid. Combine soaking liquid and stock in a saucepan over medium heat. Bring to a simmer and keep warm (do not boil).

Heat a medium saucepan over medium heat. Add 1-1/2 teaspoons oil to pan. Add rehydrated mushrooms. Sprinkle with salt and cook 2-4 minutes or until mushrooms are tender, stirring frequently. Transfer mushrooms to a bowl. Set aside approximately 1/2 cup of the prettiest specimens to use for garnish.

Heat remaining 1-1/2 teaspoons oil in pan. Add fresh mushrooms and shallot. Sprinkle with salt and pepper; cook 2-4 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds or until fragrant. Increase heat to medium-high, and stir in the sherry. Simmer 3 minutes or until liquid is reduced by half. Whisk flour into stock mixture. Stir stock mixture into mushroom mixture, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes. Add reserved rehydrated mushrooms (except the ones you’re using for garnish). Puree soup in a blender or food processor until smooth (or use an immersion blender to puree it in the pot). Stir in cream and adjust seasoning as needed. Ladle soup into cups and garnish with reserved rehydrated mushrooms.

Yields about 4 cups; serves 6-8

Mushroom “Farrotto” with Roasted Butternut Squash & Shallots

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Farro is an ancient strain of emmer wheat. You can find it in many specialty shops and also online at ChefShop.com. The hearty, nutty flavor of the farro pairs beautifully with butternut squash and mushrooms.

mushroom-farrotto-farro-recipe
1 small butternut squash,  peeled and cut into 1/2-inch cubes (about 4 cups)
2 cups sliced shallots
4 tablespoons olive oil, divided
Salt and pepper to taste
3 thyme sprigs
3 ounces pancetta, finely chopped
2 pounds cremini mushrooms, sliced
2 bay leaves
6 cloves garlic, finely chopped
1 quart mushroom stock
1-1/2 cups farro
1/4 cup shredded Parmigiano-Reggiano cheese

Preheat oven to 450 degrees F.

Toss squash and shallots with 1 tablespoon olive oil, a pinch of salt and pepper and thyme. Spread out in a heavy roasting pan and roast for 25-30 minutes, stirring occasionally after the first 10 minutes, until squash and shallots are tender and caramelized. Remove from the oven and discard thyme stems.

While the squash roasts, heat remaining 3 tablespoons olive oil in a large Dutch oven over medium heat. Add pancetta. Cook for 5-7 minutes, until a good portion of the fat is rendered. Add mushrooms to pot and toss well. Cover and cook for 5 minutes, until mushrooms begin to release their liquid. Uncover and increase heat to medium-high. Add bay leaves, garlic and a pinch of salt and pepper, and continue cooking for 12-15 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are tinged golden-brown.

Stir in broth, scraping up any bits stuck to the bottom of the pot, and bring to a boil. Stir in farro and bring back to a boil. Reduce heat to medium-low and simmer for 25-30 minutes, stirring frequently, until all the liquid is gone and the farro is tender. Stir in squash and shallots and serve with grated Parmigiano-Reggiano cheese.

Serves 8