- 4
Ingredients
- 4 cups mushroom ragout (see recipe)
- 2 cups mushroom broth (see recipe)
- 1 tablespoon porcini or olive oil
- 1 pound potato gnocchi
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Preparation
Step 1
Combine the mushroom ragout and broth in a pan over medium heat and warm; stir in the porcini oil, cover, remove from heat and set aside.
Boil the gnocchi until tender but firm and drain. Toss the gnocchi with the mushroom mixture, add the Parmesan cheese, season with salt and pepper to taste and serve immediately.
Mushroom Ragout
4 pounds white mushrooms
2 pounds shiitake mushrooms
2 pounds wild mushroom like portobello or porcini
1 tablespoon porcini oil (through Williams-Sonoma) or olive oil
3 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons dry sherry
2 tablespoons fresh thyme or 1 tablespoon dried thyme
1 cup mushroom broth (see recipe)
2 cups rich chicken or beef broth
1/4 cup minced flat leaf parsley
Remove the stems from the mushrooms and set aside for the broth. Slice the mushrooms in 1/4-inch slices. Heat a heavy-gauge nonstick skillet or a well-seasoned cast-iron skillet over medium heat; when the pan is hot, add 1 teaspoon of porcini oil. Place the sliced mushrooms flat in one layer in the skillet, season lightly with 2 teaspoons of the salt and and 1 teaspoon pepper and saute on both sides until golden, 1 to 2 minutes depending on the mushroom. Remove the sauteed mushrooms to a heavy pot and set aside. Repeat this process until all of the mushrooms have been seared. When the final batch is seared, add the dry sherry, scrape the pan well to deglaze and add to the pot of sauteed mushrooms.
Place the pot over low heat. Add the thyme and the broths and simmer, seasoning with the remaining salt and pepper to taste. The mushrooms should simmer for about 30 minutes, until half the broth has evaporated. Add the parsley, stir well and refrigerate in a covered container for up to one week to use in other recipes.
YIELD About six cups
Mushroom Broth
Stems from 6 pounds of mushrooms
1 small white onion
1 teaspoon soy sauce
4 black peppercorns
1/2 teaspoon dried thyme
1 bay leaf
Place all the ingredients in a soup pot. Cover with half a gallon of cold water, place over low heat and simmer for 2 hours, until the liquid has reduced by half. Strain, cool and refrigerate.
YIELD One quart