More Dinner Ideas

Found this mushroom ragout recipe in the Boston Globe. I'm a huge fan of mushrooms in general, and cooked mushrooms in particular, and with the weather being what it is this seems like a wonderful idea.


2 tablespoons butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
¼ pound oyster mushrooms, coarsely chopped
¼ pound shiitake mushroom caps, thinly sliced
¼ pound button mushrooms, coarsely chopped
¼ pound crimini mushrooms, coarsely chopped
Salt and pepper, to taste
½ cup white wine
2 tablespoons fresh parsley, chopped

In a heavy-based skillet, melt the butter. When it is foaming, add the shallots. Cook over medium-low heat, stirring often, for 5 minutes or until they are tender.

Add the garlic and cook, stirring, for 1 minute. Add the oyster, shiitake, button, and crimini mushrooms to the pan with plenty of salt and pepper. Stir well.

Cook over medium heat for 10 minutes or until the mushrooms give up some of their liquid.

Add the wine to the pan, turn up the heat, and, shaking the pan often, let the mixture bubble gently until the liquid evaporates.

Sprinkle with parsley and serve at once.


4 tablespoons olive oil
8 portobello mushroom caps
Salt and black pepper, to taste
½ cup balsamic vinegar
Pinch of sugar
Pinch of crushed red pepper
¼ pound baby arugula
2 tablespoons chopped fresh thyme
¼ cup freshly shaved or grated Parmesan

In a large, heavy skillet, heat 2 tablespoons of oil. Add the mushrooms, stem end down, sprinkle with salt and black pepper, and cook over medium-high heat for 5 minutes, turning often, or until the mushrooms are tender. Transfer the mushrooms to a bowl.

Pour the vinegar into the skillet. Add the sugar and red pepper. Bring to a boil. Lower the heat and let the mixture bubble until it reduces to ¼ cup. Stir in the remaining 2 tablespoons of oil and heat through.

Divide the arugula among 4 salad plates. Top with mushrooms and juices from the skillet. Sprinkle with thyme and Parmesan cheese. Serve at once.

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