I have never tasted this one, but I love mushrooms and The Chef billed this recipe as “insane.” I’m assuming he means “insanely good” rather than Charlie Sheen insane, however I would totally enjoy it either way.
BTdubs, “ragout” just means “main dish stew.” The French always manage to make things sound so complicated.
1 cup shallots, halved and thinly sliced
3 garlic cloves, minced
4 tbsp olive oil
2 8 oz pkgs sliced baby portabello mushrooms (you can use button also if you prefer)
2 3.5 oz pkgs fresh shiitake mushrooms, stemmed and sliced
1 ⁄2 cup port wine
1 cup chicken broth
1 ⁄4 cup fresh flat-leaf parsley, chopped
4 tbsp butter
11⁄2 tbsp fresh thyme leaves
3 ⁄4 tsp salt
1 ⁄2 tsp pepper
freshly shaved Parmesan cheese
fresh thyme sprigs for garnish
- Sauté shallots and garlic in hot oil in a large skillet over medium heat for 2 minutes.
- Increase heat to medium-high, add mushrooms, and cook, stirring constantly, 4 to 5 minutes. Stir in wine; cook 2 minutes.
- Stir in broth and next 5 ingredients. Reduce heat to low, and simmer 5 minutes or until slightly thickened.
- Serve over Creamy Polenta with shaved Parmesan cheese. Garnish with thyme sprigs if desired.