Mushroom Ragout
Servings 15 cups
Equipment
- 1 Medium Sauce Pan — hold 5 cups of water
- 1 Dutch Oven
- 1 Sieve — fine mesh strainer
- 1 Cheesecloth
Ingredients
- 3 lbs Shiitake Mushrooms — stems removed, caps sliced 1/4 inch
- 1/2 cup Olive Oil
- 10 cloves Garlic — smashed and peeled
- 2 lbs Portobello Mushrooms
- 3 tsp Kosher Salt — more to taste
- 5 lbs White Mushrooms — sliced 1/4 inch thick
- 2 cups Chicken Broth — low sodium
- 1 tsp Sherry Vinegar
- 1/4 cup Fresh Thyme Leaves
- 1/4 cup Fresh Parsley — minced
- 2 tsp Smoked Paprika — to taste
- 2 Shallots — finely chopped
- 3 tsp Mixed Peppercorns –freshly ground to medium
Instructions
- Cover the shiitake stems with 5 cups of water in a medium sauce pan and bring to a boil.
- Reduce temperature to a simmer for 20 minutes. Strain through a sieve lined with a cheesecloth. Discard stems and reserve mushroom water for future use.
- In Dutch Oven, heat olive oil on medium heat. Add garlic and toss.
- Add shallot and reduce heat to low. Cook, stirring frequently until shallots are soft. Approximately 5 minutes.
- Add the portobello mushrooms, 1 tsp of salt and pepper, toss and cook for 3 minutes, stirring occasionally.
- Add the shiitake mushrooms, 1 tsp of salt and pepper, toss and cover for 5 minutes.
- Add white mushrooms, 1 tsp of salt and pepper, toss and cover for 5 minutes.
- Add chicken broth and simmer for 15 minutes.
- Add sherry vinegar, and adjust salt and pepper to taste.
- Add thyme, parsley, and cook over medium heat for 10 minutes until mushrooms are tender and most of the liquid has been absorbed.