Autumn Mushroom Ragout

Total Time: 51 mins Preparation Time: 30 mins Cook Time: 21 mins

Ingredients

• Servings: 4
• 2 lbs mixed fresh mushrooms (chanterelle, oyster, black trumpet, shiitake, cremini, button)
• 2 tablespoons unsalted butter
• 1 red onion, finely chopped
• salt
• fresh ground black pepper
• 1/2 cup dry wine
• 1 cup vegetable stock or 1 cup chicken stock
• 1/2 ounce dried porcini mushrooms, broken into small pieces
• 1/2 cup heavy cream
• freshly grated nutmeg, small pinch
• 1 tablespoon chopped fresh chives or 1 tablespoon chervil

Recipe

• 1 brush the mushrooms clean and cut them as needed so that they are roughly equal in size.
• 2 in a large frying pan over medium heat, melt the butter.
• 3 add the onion and saute until softened, about 3 minutes.
• 4 add the mushrooms, increase heat to med-high and saute until lightly browned in places, 3-5 minutes.
• 5 season to taste with salt and pepper and add the wine.
• 6 increase heat to high and cook until the wine is nearly evaporated, about 3 minutes.
• 7 add the stock and dried mushrooms, decrease heat to medium, and cook until the fresh mushrooms are tender and the dried mushrooms are rehydrated, about 10 minutes.
• 8 stir in 1/2 cup cream and nutmeg, then taste and adjust the seasoning.
• 9 add more cream as desired to create a creamy but light sauce.
• 10 transfer to a warmed serving dish, sprinkle with the chives and serve at once.