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Mushroom Ragout

Keyword Mushrooms
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
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.