Mushroom Ragout
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
38
Spice
58
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Dried Porcini Mushrooms3 tbsps
Extra-Virgin Olive Oil1 small
Carrot (diced)1 medium
Shallot (finely chopped)1 clove
Garlic (minced)1 tbsp
Tomato Paste1 cup
Red Wine (dry)1 tbsp
Unsalted ButterDirections:
1
In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes
2
Remove the mushrooms from the soaking liquid and coarsely chop
3
Strain and reserve the liquid
4
Heat 2 tablespoons of the oil in a medium saucepan over medium heat
5
Add the carrots, celery, and shallots, and cook until softened, about 5 minutes
6
Add the garlic, porcini, rosemary, and cook for 2 minutes more
7
Add the tomato paste and cook, stirring, for 2 minutes
8
Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half
9
Add the tomatoes and a 1/2 teaspoon of the salt
10
Bring to a simmer, cover, and cook over medium-low heat for 20 minutes
11
In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat
12
When the foam begins to subside, add the mushrooms
13
Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes
14
Add the remaining 1/2 teaspoon salt and season with pepper to taste
15
Add the mushrooms to the tomato sauce and simmer for 5 minutes
16
Serve as is, or with pasta, polenta, or toasted bread