New This Month

Wild Mushroom Ragout

Serve this dish over our Polenta and Gorgonzola as a decadent first course.

  • Servings: 6

Source: Martha Stewart Living, Fall 1991


  • 1/2 ounce dried porcini
  • 1 cup warm water
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 ounces cremini, sliced
  • 2 ounces yellow oyster mushrooms, cut into large pieces
  • 2 ounces oyster mushrooms, cut into large pieces
  • 2 ounces hen-of-the-woods mushrooms
  • 2 ounces honey mushrooms
  • Salt and freshly ground pepper
  • 1 sprig fresh rosemary, chopped
  • 1/4 cup cognac
  • Polenta and Gorgonzola


  1. In a small bowl, soak the dried porcini in the warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Discard water and set mushrooms aside.

  2. In a large saute pan over medium heat, melt butter with olive oil. Add the shallot and garlic and cook until slightly soft, 2 to 3 minutes.

  3. Add the porcini and saute 1 minute. Add the cremini and cook 1 minute more. Turn up heat to medium high and add remaining mushrooms. Season with salt and pepper.

  4. Add the chopped rosemary and stir gently until mushrooms are tender, about 5 to 7 minutes. Remove pan from heat and carefully add the cognac (you'll have some flames). Return pan to heat and allow the alcohol to cook off, about 1 minute. Cover and keep warm until ready to serve with Polenta and Gorgonzola.

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