Mushroom Ragout

By akselden

Ingredients

• 2 pounds mixed mushroom (choose three to five different types, including wild mushrooms)
• 1/2 ounce (15 grams) dry mushrooms
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1/2 cup concentrated chicken or veal broth
• 3 tablespoons butter
• Salt and freshly ground pepper

Preparation

Step 1

Trim the mushrooms, reserving the stems and trimmings. Leave small mushrooms whole and cut larger mushrooms into halves, quarters or thick slices so everything is roughly the same size. In a saucepan, combine the mushroom trimmings: dry mushrooms, chopped shallot, wine and broth. Simmer covered for at least 30 minutes, then pour through a strainer into a small bowl, pressing the trimmings to extract as much juice as possible. In a large skillet, melt the butter and saute the mushroom pieces until they start to wilt. Season them lightly with salt and pepper. Add the mushroom liquid, cover the pan, turn down the heat and let cook gently until mushrooms are very tender, about 20 to 30 minutes. Check seasoning and serve. Serves 6 to 8.