Tuesday, May 27, 2014

Triple Mushroom Ragout

Do you ever experience cravings? I mean CRAVINGS: I- GOTTA-HAVE-IT-NOW CRAVINGS?

Such was the case for me a few weeks ago. I wanted  needed mushrooms, and lots of them. First, I tried Mushroom Ravioli at a well-known Italian restaurant chain. That was not good enough. Close, but no cigar.

Next, a few days later I had them sauteed into a breakfast skillet at a well-known American diner for breakfast. Still, not good enough. I hardly tasted them, they were overshadowed by the spicy chorizo in the dish.

I knew it was time to cook up my own cure. (Physician, heal thyself?)


I decided that I needed the most "mushroom-y flavor" on my plate in a hurry. I chose to make a sumptuous Triple Mushroom Ragout. I served it with pan seared smoked pork chops, sauteed garlic spinach and atop cheesy, creamy grits. (Those were their own little piece of heaven)

If you are a mushroom lover, connoisseur and crave them regularly, I have the recipe to fix what ails you. It is so flavorful and meaty that you could enjoy this dish instead of meat and not feel the least bit deprived.

The recipe is below. Prepare for your mind to be blown.

 (I couldn't wait for the photograph.)

Triple Mushroom Ragout

1 Pint Fresh Baby Portabello Mushrooms, wiped with a damp cloth
1 Pint Fresh Oyster Mushrooms, wiped with a damp cloth
1 Pint Fresh Shiitake Mushroom, wiped with a damp cloth (stems removed)
3-4 Sprigs of fresh thyme
2 cloves garlic, finely minced
1/4 cup onion, finely minced
4 Tablespoons Unsalted Real Butter
1/2 Cup heavy cream
1/8 Teaspoon freshly ground black pepper
Salt, to taste


Using your chef knife, chop all mushrooms to uniform size. (medium chop).

In a heavy bottomed skillet, melt the butter and allow to foam before adding the thyme sprigs. Next, add all of the mushrooms, stirring to coat. Don't worry if it looks as if there isn't enough butter. There is.

Over medium heat, continue to saute the mushrooms stirring occasionally. We are looking for golden edges on the mushrooms. Add the minced garlic and onions and stir again. Continue cooking until the mushrooms have released their juices and have begun to caramelize. Do not allow onions and garlic to burn.

Lower heat and add freshly ground black pepper (yes, freshly ground!) and the heavy cream. Stir, allowing the mixture to thicken and for the cream to become a nutty brown color.

Remove from heat, check for salt. (Salt as needed)


(Try not to eat the whole skillet  before dinner is served)