Mushroom Ragout
Ingredients
- 2 pounds button mushrooms, sliced
- 4 tablespoons (½ stick) unsalted butter
- 1 tablespoon vegetable oil
- 1 large shallot, julienned
- 2 cloves garlic, minced
- ½ cup dry red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme leaves
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Melt the butter with the vegetable oil in a heavy-bottomed pot over medium heat.
- Add the mushrooms, shallots, and garlic. Cook until softened and the shallots are translucent.
- Stir in the red wine, Worcestershire sauce, and thyme. Simmer until the liquid has reduced by half.
- Add half of the heavy cream and continue simmering until reduced by half.
- Stir in the remaining cream and continue cooking until the sauce reaches the desired consistency.
- Season with salt and pepper and serve immediately.
Notes
- Equipment needed: 4-quart heavy-bottomed pot and a heatproof rubber spatula.
