Wild Mushroom Ragout
Serve this dish over our Polenta and Gorgonzola as a decadent first course.
- Servings: 6
Source: Martha Stewart Living, September/October 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
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.
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.
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.
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.