Thursday, January 13, 2011
have you ever grown mushrooms? and a recipe for mushroom ragout
so, this was one of the most unusual gifts ever. when i opened the box, i pulled out what look like a log about a foot long. the instructions include soaking the "log" in a big plastic bag for eight hours, draining, placing it on a raised platform, covering with a perforated bag (included) and leaving alone for two weeks. how hard could that be? but i am a natural skeptic and must admit that i did not have high hopes this would actually work.
so...a pound of mushrooms...what else but a delicious mushroom ragout? a ragout is a thick, slow cooked stew...usually meat based. because this is a vegetarian dish using mushrooms, the cooking time is much shorter. try the ragout over pasta, garlic rubbed bruschetta, polenta, rice, potatoes or as a sauce for chicken or steak.
thank you don and karen...i love this gift!
1 lb mushrooms, cleaned and sliced (i used shiitake but use your favorite)
1 onion, chopped
1 carrot shredded using large holes of box grater
3 cloves garlic, minced
3 tbsp extra virgin olive oil
1 cup vegetable stock
2 tbsp balsamic vinegar
2 tbsp tomato paste
pinch aglio, olio, peperoncino (or red pepper flakes)
freshly cracked black pepper
1/2 cup fresh italian parsley, chopped/divided
in a large skillet, heat oil until shimmering. add onion & carrot and cook, stirring often, until soft, about 5 minutes. add garlic and cook until garlic just softens...do not let brown...about 2 minutes. add mushrooms, a pinch of sea salt and a pinch of pepper. cover and cook until mushrooms release their liquid...about 10 minutes.