Recipe Archives->Casseroles->Mushroom Ragout

Mushroom Ragout with Chicken Stock Reduction
Yield: 4 servings

1/2 pound each, cleaned and stemmed: shiitake, cinnamon cap, white trumpet,
  hedgehog and cepe mushrooms
1/2 cup (1 stick) unsalted butter
6 tablespoons Madeira
Salt, freshly ground pepper to taste
Fresh tarragon leaves
Chopped fresh parsley
1/2 cup chicken-stock reduction, heated, see note

Cut the very large mushrooms into smaller pieces to have some
consistency in size. Melt butter in two large skillets over medium
heat.  Add half of the mushrooms to each pan. Cook, stirring
occasionally, until mushrooms are just cooked and the liquid has
evaporated, about 10 minutes.

Add Madeira to pan; cook and stir until wine has evaporated, about
5 minutes. Season with salt and pepper and toss in the tarragon
and parsley.

Divide the mushrooms among 4 warm plates and spoon 2 tablespoons
of warm chicken-stock reduction over each mound.

Recommended wine: pinot noir or Alsatian pinot gris.

Note: chicken stock reduction is made from 3 cups of unsalted
homemade chicken stock, red wine and chopped tomatoes boiled until
concentrated to 1/2 cup. If desired, substitute 1 cup reduced-salt
chicken broth mixed with 1 tablespoon tomato paste and red wine
and boiled until reduced to  1/2 cup for a quick version.

Printable version: mushroom-ragout.txt.